Ah, the aroma of butternut squash soup simmering in a slow cooker – is there anything more comforting?
I’m excited to share this foolproof recipe that’ll warm your soul and delight your taste buds.
Did you know that butternut squash is packed with vitamins A and C, making this soup as nutritious as it is delicious?
Let’s dive into the world of velvety, rich flavors that’ll make you fall in love with autumn all over again!
Ingredients You’ll Need for the Perfect Soup
Let’s talk ingredients! The star of the show is, of course, butternut squash. Look for one that’s heavy for its size with a matte, tan exterior.
Avoid squash with shiny skin or green patches – those aren’t quite ripe yet.
To complement the sweet, nutty flavor of the squash, we’ll need some aromatic friends. Onions and garlic are a must, and I love adding a tart Granny Smith apple for depth.
For herbs and spices, sage, thyme, and a pinch of nutmeg work wonders. Don’t forget salt and pepper!
For the liquid base, you can use vegetable broth for a vegan option or chicken broth if you prefer.
And while a splash of heavy cream adds luxurious richness, coconut milk makes a fantastic dairy-free alternative. The choice is yours!
Customizing Your Butternut Squash Soup
One of the best things about this soup is how customizable it is. Want to amp up the protein? Try adding shredded chicken, crispy bacon bits, or cubed tofu.
Vegetarian or vegan? No problem! This soup is naturally veggie-friendly, and using coconut milk instead of cream makes it vegan.
Spice lovers, feel free to add a kick with some cayenne pepper or a dollop of sriracha. And for those who crave texture, try topping your soup with roasted pumpkin seeds or homemade croutons.
It’s your soup – make it your way!
Serving and Pairing Suggestions
Now, let’s talk presentation. A swirl of cream, a sprinkle of pepitas, or a few fresh sage leaves can turn your bowl of soup into a work of art. But the real question is: what are you serving with it?
Personally, I can’t resist a thick slice of crusty bread for dipping. A grilled cheese sandwich turns this soup into a full meal.
For a lighter option, a crisp green salad with a tangy vinaigrette balances the soup’s richness perfectly.
And if you’re feeling fancy, why not pair your soup with a glass of wine? A crisp Chardonnay or a light Pinot Noir complements the squash’s sweetness beautifully.
Storage and Reheating Tips
Made too much? Lucky you! This soup stores like a dream. Let it cool completely before transferring to airtight containers. It’ll keep in the fridge for 3-4 days or in the freezer for up to 3 months.
When reheating, gentle is the way to go. Use the stovetop over low heat, stirring occasionally. If it’s too thick, thin it out with a bit of broth or water.
Microwaving works too, but be sure to use a microwave-safe container and stir halfway through.
Got leftovers but tired of soup? Try using it as a pasta sauce or as a base for a casserole. The possibilities are endless!
Recipe FAQ’s
Can I make this soup without a slow cooker?
Yes! You can simmer it on the stovetop for about 30-40 minutes or until the squash is tender.
How can I make this soup thicker?
Cook it uncovered for the last 30 minutes, or blend in a cooked potato.
Can I add other vegetables?
Certainly! Carrots, sweet potatoes, or pumpkin work well in this recipe.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your broth is also gluten-free.
Slow Cooker Butternut Squash Soup
Ingredients
- 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 Granny Smith apple peeled and chopped
- 4 cups vegetable or chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- ½ cup heavy cream or coconut milk
- Optional: 2 tbsp maple syrup for added sweetness
Instructions
- Prep work: Peel and cube your butternut squash. Don't stress about perfect cubes – they'll all blend in the end!
- Layer up: Start with onions and garlic at the bottom of your slow cooker. Add the squash, apple, and herbs.
- Pour in the broth: Add enough to cover the vegetables.
- Set it and forget it: Cook on low for 6-8 hours or high for 3-4 hours.
- Blend: Use an immersion blender for minimal mess, or carefully transfer to a standing blender.
- Finish it off: Stir in cream or coconut milk, and season to taste.
- The key to silky smooth soup is thorough blending. If you're using a standing blender, work in batches and be careful with the hot liquid!