Butternut Squash Soup

Single bowl of slow cooker butternut squash soup

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 pour the cooked ingredients into a standard blender in 2-3 batches.
  4. Add the cream, if using, and stir well before serving.
  5. 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.