Crockpot Butternut Squash Soup

As the days grow shorter and the air turns crisp, there’s a certain magic in the kitchen that beckons us to create meals that nourish the body and soul. Cozy autumn meals are not just about feeding our hunger; they are about wrapping ourselves in warmth and comfort. One of the quintessential dishes that perfectly captures this essence is butternut squash soup. Its velvety texture and rich, sweet flavor make it an ideal choice for those cooler months, inviting us to savor every spoonful.

Warm up this autumn with a delightful crockpot butternut squash soup that’s perfect for chilly days. This creamy, velvety soup combines the natural sweetness of butternut squash with aromatic spices like ginger and nutmeg, creating a comforting dish that nourishes body and soul. Packed with vitamins and fiber, it's both healthy and satisfying. Effortlessly prepare this seasonal favorite in your crockpot for a rich, flavorful meal with minimal fuss. Enjoy the cozy embrace of homemade soup all season long!

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Ingredients

1 medium butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

1 medium apple, peeled and chopped (such as Granny Smith for tartness)

4 cups vegetable broth (or chicken broth for added flavor)

1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Salt and black pepper, to taste

1 tablespoon olive oil

1 tablespoon maple syrup (optional for sweeter flavor)

1/2 cup coconut milk or heavy cream (for a touch of creaminess)

Fresh parsley or chives, for garnish

Pumpkin seeds, for garnish (optional)

Instructions

Prepare the Ingredients: Begin by peeling and cubing the butternut squash. Chop the onion, garlic, carrots, and apple, ensuring they are of similar sizes for even cooking.

Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once hot, sauté the onion until translucent (about 5 minutes). Add the garlic and sauté for an additional minute until fragrant. This step will enhance the flavors in your soup.

Load the Crockpot: Transfer the sautéed onion and garlic to the crockpot. Then, add the cubed butternut squash, diced carrots, chopped apple, ginger, cumin, cinnamon, and nutmeg. Mix well to combine all ingredients.

Add Broth: Pour in the vegetable broth, ensuring that all the ingredients are submerged. Add salt and pepper to taste, and if you prefer a sweeter soup, stir in the maple syrup.

Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the squash and carrots are tender.

Blend the Soup: Once cooked, use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have an immersion blender, you can carefully blend in batches using a countertop blender (make sure to let it cool slightly first to avoid splatters).

Add Creaminess: Stir in the coconut milk or heavy cream to give the soup a rich, creamy texture. Adjust seasoning with additional salt and pepper if needed.

Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or chives and a sprinkle of pumpkin seeds for extra crunch.

Enjoy: Your Cozy Autumn Crockpot Butternut Squash Soup is now ready to serve! Pair it with crusty bread for a warm and satisfying meal.

Prep Time, Total Time, Servings:

15 minutes | 6-8 hours | Serves 6-8