Slow-Cooker Butternut Squash Soup

Total Time Prep: 30 min. Cook: 6 hours
Yield 12 servings (3 quarts)
Test Kitchen Approved
Make this comforting slow-cooker butternut squash soup recipe with ease. It requires just 20 minutes of prep time and offers leftovers that last the entire week.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
  • 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 to 6 cups chicken or vegetable broth
  • Sour cream, optional

Directions

  1. In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours.
  2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

Nutrition Facts

1 cup: 124 calories, 2g fat (0 saturated fat), 2mg cholesterol, 616mg sodium, 27g carbohydrate (6g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 2 starch.

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Recipe Creator

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