Slow Cooker Butternut Squash Soup

9 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1
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A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.

By NATAVE
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Ingredients

Directions

  • Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

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  • Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.

  • Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.

  • Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.

  • Cook on High for 4 hours, stirring once. Discard bay leaf.

  • Puree soup with an immersion blender until smooth.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving:
194.21 calories; 4.43 g protein; 49.06 g carbohydrates; 0.55 g fat; 0 mg cholesterol; 73.39 mg sodium.Full Nutrition

Reviews (9)

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Most helpful positive review

Liz Dalton 'Lizzie'
02/20/2015
Good soup! I made a few changes and this one is a keeper. I used chicken broth instead of the water doubled the garlic powder and nutmeg added some ground cinnamon and topped it with some heavy cream. Good easy to make soup.
Helpful
(8)

Most helpful critical review

Kayla Catalano
10/26/2016
We really found this recipe to be extremely bland.
9 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Liz Dalton 'Lizzie'
02/20/2015
Good soup! I made a few changes and this one is a keeper. I used chicken broth instead of the water doubled the garlic powder and nutmeg added some ground cinnamon and topped it with some heavy cream. Good easy to make soup.
Helpful
(8)
ilkaisha
02/04/2015
This recipe is alright but I did spice it up with 2 tbsp of brown sugar 1/2 tsp cinnamon 1/2 tsp coriander and a pinch of both allspice and cloves. I didn't use any salt because the boullion was more than sufficient -- it kind of overpowered the rest of the flavors honestly. The texture is on point the veggie content is awesome but the soup needs a little bit of TLC.
Helpful
(3)
House of Aqua
02/16/2015
I added some extra garlic and Himalayan pink sea salt to boost the flavor but overall we loved this recipe. We tend to enjoy soups with a vegetable broth base and would make this again. I decided to leave the vegetables chunky instead of pureeing them. We served this with crusty french bread for dinner.
Helpful
(3)
Cindy in Pensacola
03/11/2015
I didn't put this in the crockpot but just cooked it on the stove. I used chicken broth instead of water and boullion cubes. I did add about 1/2 cup of half and half at the end to smooth it out a bit. I probably won't make this again
Helpful
(2)
Terri Frank Ramseyer
02/03/2015
I followed the recipe exactly and It was ok. I swirled in sour cream for garnish when serving and that helped somewhat. It would be a great soup if you are trying to watch your calories. If you are looking for something with more flavor and depth you may try another recipe.
Helpful
(1)
CARREIRO
10/09/2017
Yesterday was second time I made it and my Grandsons 3yrs old and 11mos old LOVED IT!! That now my daughter-in-law is going to make. Sister-in-law loved the flavours as well so she got the recipe too. I personally love ALLRECIPES for all their recipes. Easy to make an abundance of flavour and always hit!!
Frannie
01/15/2017
I would recommend this recipe easy and tasted really good...will make again.
Kayla Catalano
10/26/2016
We really found this recipe to be extremely bland.
Anonymous
11/27/2015
Used 8 cups vegetable broth instead of bouillon cube and water. Topped with sour cream drizzle before serving.