Description
Experience the warm embrace of fall with this delicious Crockpot Butternut Squash Soup. This easy recipe transforms fresh butternut squash into a creamy, aromatic delight that fills your kitchen with tantalizing scents. Perfect for cozy nights or festive gatherings, this comforting dish is packed with flavor and nutrition. Just toss the ingredients into your Crockpot and let it do the magic while you unwind.
Ingredients
Scale
- 2 lbs butternut squash, peeled and diced
- 3 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 cinnamon stick
- ¼ tsp grated nutmeg
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Peel and dice butternut squash into 1-inch cubes.
- In a skillet, heat olive oil over medium heat; sauté onions until translucent (about 5 minutes), then add minced garlic until fragrant.
- Transfer onions and garlic to the Crockpot; add squash, vegetable broth, cinnamon stick, nutmeg, salt, and pepper.
- Cook on low for 6-8 hours or high for 4 hours until squash is fork-tender.
- Remove cinnamon stick and blend soup until smooth using an immersion blender or traditional blender.
- Taste and adjust seasonings as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 5g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg