Butternut Squash Soup

Butternut squash soup in a white bowl with pepitas and cream.

Warm and comforting, this healthy soup has notes of rosemary, ginger, and spices.



  1. 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.
  2. Cook on low 6-8 hours or high 3-4 hours until all ingredients are soft and cooked through.
  3. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend the liquid in a standard blender in 2-3 batches.
  4. Taste and season as needed with extra salt, nutmeg, or coriander.


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.