This warm and comforting butternut squash soup is perfect for any day, but especially a day you don’t want to be in the kitchen. It tastes like you spent hours building flavor for this rich soup, but in reality, the slow cooker does all the work.
It does not get any easier than this. Here it goes:
- Prep all the ingredients and toss them in the slow cooker.
- Leave it alone for a few hours. Do some laundry, make a loaf of bread, go shopping, binge-watch some Netflix, or go to work.
- Blend it together.
I used the gorgeous butternut squash, onion, and Granny Smith apple from my American Farmer produce box to make this recipe. This 18-pound box is packed with produce from farms around the country, which supply produce when it’s in peak season.
For us, this recipe was perfect for a relaxing winter Saturday. I try to take advantage of long weekend days when I have time to cook but, sometimes, I just don’t feel like it. It just happens, and I like to respect that feeling. That’s when recipes like this come in handy. It’s easy enough to enjoy a home-cooked and inexpensive meal, even when you realllly don’t feel like cooking.
My favorite way to eat this butternut squash with a side of my all-time favorite homemade garlic and rosemary bread. Even on days, I don’t feel like cooking, I feel like making this bread. It’s that good. You won’t be sorry.
This recipe was originally posted in March 2018. Instructions and photography updated in December 2019.Print
Butternut Squash Soup
Warm and comforting, this healthy soup has notes of rosemary, ginger, and spices.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Method: slow cooker
- 2 lbs butternut squash, diced
- 1 onion, large diced
- 1 Granny Smith apple, diced
- 1-inch piece of fresh ginger, peeled and diced
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground coriander
- 1/4 tsp salt
- 1 stick fresh rosemary
- 3 cups (32 oz) vegetable broth
- 1/3 cup heavy cream (optional)
- 1/2 cup pepitas (pumpkin seeds), toasted
- Add all ingredients to the slow cooker and stir. The vegetable broth should just barely cover all ingredients, if not, add more broth or water.
- Cook on low 6-8 hours or high 3-4 hours until all ingredients are soft and cooked through.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully pour the cooked ingredients into a standard blender in 2-3 batches.
- Add the cream, if using, and stir well before serving.
- Top with toasted pepitas.
A standard butternut squash weighs about 3 lbs. If you use a whole butternut squash, peel and seed it before dicing.
To save time, consider purchasing a pre-cut squash. I topped my soup with a few drops of cream, toasted pepitas (pumpkin seeds), and parsley. It would also be great with croutons, nuts, or any soft herbs.