Experience the ultimate comfort food with this Creamy Butternut Squash Soup recipe, meticulously crafted for your slow cooker. Fresh butternut squash is gently simmered until tender, then blended with cream cheese to create a wonderfully smooth, rich, and flavorful soup that’s perfect for chilly evenings.
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Creamy Slow Cooker Butternut Squash Soup: Your Ultimate Fall Comfort Food
The arrival of autumn, with its crisp air and vibrant leaves, always signals one thing in my kitchen: it’s time for butternut squash! This versatile and naturally sweet gourd becomes the star of many dishes during fall and winter, and this particular butternut squash soup recipe holds a special place in my heart. While you’re exploring the delights of butternut squash, don’t forget to try my Hearty Butternut Squash Chili with Beef or the incredibly satisfying Skillet Butternut Squash Lasagna. But for pure, unadulterated comfort, this creamy soup is simply unrivaled.
Why This Slow Cooker Butternut Squash Soup Will Be Your New Favorite
If I had to pick a single favorite soup recipe from my extensive collection, this Creamy Slow Cooker Butternut Squash Soup would undoubtedly be at the very top. I first created this recipe many years ago, and it has remained a consistent crowd-pleaser ever since. It’s the kind of dish that brings warmth to your soul, offering both incredible flavor and an irresistibly smooth texture. Guests frequently ask for the recipe after their first spoonful, a testament to its delightful simplicity and rich taste.
What makes it so special? The slow cooker does most of the heavy lifting, tenderizing the squash to perfection and allowing the flavors to meld beautifully. The addition of cream cheese at the end transforms it into a luxuriously velvety soup, without requiring heavy cream. It’s a wonderfully balanced dish that’s both nourishing and deeply satisfying, making it ideal for busy weeknights or cozy weekend gatherings.
Essential Ingredients for Your Creamy Butternut Squash Soup
One of the many reasons to love this slow cooker soup is its surprisingly short and simple ingredient list. You’ll likely find most of these staples already in your pantry! Here’s what you’ll need to create this comforting autumn classic:
- Butternut Squash: The star of our show, providing natural sweetness and a beautiful color.
- Butter: For sautéing the onion and adding a touch of richness.
- Onion: Aromatic foundation that adds depth to the soup base.
- Chicken Flavor Bouillon Cubes: These deliver a robust, savory backbone to the soup.
- Dried Thyme: A classic herb that complements butternut squash beautifully.
- Black Pepper: For a subtle hint of spice and overall flavor enhancement.
- Cayenne Pepper: Just a touch adds a wonderful, gentle warmth without making the soup overly spicy.
- Cream Cheese: The secret ingredient for that incredibly creamy, velvety texture and tangy finish.
Crafting Your Butternut Squash Soup in the Slow Cooker: Step-by-Step Guide
Making this creamy butternut squash soup is incredibly straightforward, especially with the magic of a slow cooker. The hands-on time is minimal, allowing you to set it and forget it while the flavors develop over several hours. Here’s how to achieve this delicious, velvety soup:
- Prepare the Squash: Begin by carefully peeling your butternut squash. Using a sturdy vegetable peeler or a sharp knife, remove the tough outer skin. Once peeled, cut the squash in half lengthwise, scoop out the seeds and fibrous strands, and then cut the flesh into roughly 1-inch cubes. Transfer these cubes to the bottom of your 3 1/2 to 4-quart slow cooker.
- Sauté the Aromatics: In a medium-sized skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, typically 5-7 minutes. This step is crucial for building a rich flavor base. Once cooked, add the softened onion to the slow cooker with the squash.
- Combine and Cook: Pour the water into the slow cooker, then add the chicken bouillon cubes, dried thyme, black pepper, and cayenne pepper. Stir everything gently to combine the ingredients. Place the lid securely on the slow cooker and set it to cook on low heat for 6 to 8 hours, or until the butternut squash is completely tender when pierced with a fork.
- Incorporate Cream Cheese: Once the squash is tender, add the cubed cream cheese to the slow cooker. Replace the lid and allow it to cook for another 30-45 minutes. During this time, the cream cheese will soften and melt, infusing the soup with its characteristic creaminess and a subtle tang.
- Achieve Smooth Perfection: For that signature velvety texture, the soup needs to be blended until smooth. You have two excellent options:
- Using a Regular Blender: Carefully transfer the soup mixture, working in batches if necessary, to a standard blender. Blend on high until completely smooth and creamy. Be cautious when blending hot liquids – ensure the lid is tightly secured and start on a low speed, gradually increasing.
- Using an Immersion Blender: If you own an immersion blender (also known as a stick blender), this method is often easier and less messy. Simply insert the immersion blender directly into the slow cooker and blend until the soup reaches your desired smooth consistency.
Return the blended soup to the slow cooker if you used a regular blender, and keep it on the “warm” setting until ready to serve.
- Serve and Enjoy: Ladle the hot soup into bowls immediately. Garnish with a sprinkle of fresh thyme, toasted pumpkin seeds, or a swirl of extra cream if desired. This soup is best enjoyed warm and makes a fantastic meal on its own or as a starter.
Expert Tips for the Perfect Butternut Squash Soup
Achieving the perfect butternut squash soup is easy with a few insider tips. From choosing your squash to customizing flavors, these suggestions will elevate your soup from delicious to unforgettable.
Selecting and Prepping Your Butternut Squash
I always recommend using a whole, fresh butternut squash for this recipe. They are readily available and quite affordable throughout the fall and winter months. When choosing one, look for a squash that feels heavy for its size, has a dull finish, and is free of soft spots or blemishes. Its vibrant orange color is also a good indicator of ripeness.
Peeling butternut squash can be a bit of a challenge due to its tough skin. My preferred tool is a sturdy vegetable peeler. Sometimes you might need to go over areas twice if the skin is particularly thick. While a sharp knife can also be used, the peeler generally offers more control and safety. If you’re short on time or prefer to skip the peeling and chopping, many grocery stores now sell pre-cut butternut squash cubes. This convenience comes at a slightly higher price, but it’s a great option for busy days.
Flavor Enhancements and Customization
The recipe calls for dried thyme and a hint of cayenne pepper, which creates a classic, comforting flavor profile with a subtle, warming kick. The 1/8 teaspoon of cayenne is just enough to awaken the palate without overpowering the delicate sweetness of the squash.
However, this soup is incredibly adaptable to various flavor profiles:
- Herb Variations: Experiment with other herbs like dried basil, oregano, or a touch of finely chopped fresh rosemary for a different aromatic dimension.
- Thai-Inspired Twist: For an exotic flair, add a teaspoon of grated fresh ginger and either a spoonful of red curry paste or a half-teaspoon of curry powder along with the other spices. A splash of coconut milk at the end instead of or in addition to cream cheese would complete the Thai theme.
- Smoky Notes: A pinch of smoked paprika can add a wonderful depth and warmth to the soup.
- Sweetness Balance: If your squash isn’t as sweet, a tiny drizzle of maple syrup or a pinch of brown sugar can enhance its natural sweetness.
Making it Vegetarian (or Vegan)
As written, this recipe uses chicken bouillon, making it non-vegetarian. To easily adapt it for vegetarian diets, simply swap the chicken bouillon cubes for an equal amount of good quality vegetable broth or vegetable bouillon cubes. To make it vegan, replace the butter with olive oil or a plant-based butter alternative, and substitute the cream cheese with a vegan cream cheese or a swirl of full-fat coconut milk for creaminess.
Storage and Freezing
Leftover butternut squash soup stores wonderfully in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over low heat or in the microwave.
When it comes to freezing, soups with dairy, especially cream cheese, can sometimes separate and develop an odd texture upon thawing. If you plan to freeze portions, I recommend preparing the soup up to the point of adding the cream cheese. Freeze the base, then thaw and reheat it, adding the cream cheese during the final 30-45 minutes of cooking as per the original instructions. This ensures the best possible creamy texture after freezing.
Serving Suggestions
This creamy butternut squash soup is fantastic on its own, but it also pairs wonderfully with a variety of accompaniments. Serve it with crusty artisan bread for dipping, a grilled cheese sandwich for a classic comfort meal, or a light green salad to balance the richness. For an extra touch, consider garnishing with toasted pepitas (pumpkin seeds), homemade croutons, a dollop of sour cream or crème fraîche, or a drizzle of good quality olive oil.
More Delicious Butternut Squash Recipes to Try
Butternut squash offers endless culinary possibilities beyond soup. If you enjoyed this recipe, be sure to explore these other fantastic dishes:
- Butternut Squash Pizza with Bacon
- Creamy Butternut Squash Pasta
- Sausage and Butternut Squash Slab Pie
- Stuffed Butternut Squash
- Butternut Squash Bread
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Butternut Squash Soup
Deborah Harroun
20 minutes
8 hours
45 minutes
9 hours
5 minutes
6
servings
Soup
American
Pin
Ingredients
-
1
(2 lb)
butternut squash -
2
tablespoons
butter -
1/2
cup
chopped onion -
2
cups
water -
4
chicken-flavor bullion cubes -
1/2
teaspoon
dried thyme -
1/4
teaspoon
pepper -
1/8
teaspoon
cayenne pepper -
1
(8 oz) package
cream cheese, cubed
Instructions
- Peel the butternut squash, cut in half, remove seeds, and cut into 1-inch cubes. Place in the bottom of a 3 1/2 to 4 quart slow cooker.1 (2 lb) butternut squash
- Melt the butter in a medium skillet over medium heat. Add the onion and cook until translucent. Add the cooked onion to the slow cooker, along with the water, bullion, thyme, pepper, and cayenne pepper.2 tablespoons butter,
1/2 cup chopped onion,
2 cups water,
4 chicken-flavor bullion cubes,
1/2 teaspoon dried thyme,
1/4 teaspoon pepper,
1/8 teaspoon cayenne pepper - Place the lid on the slow cooker and cook on low for 6 to 8 hours, or until the squash is tender.
- Add the cream cheese, cubed, to the slow cooker and allow to cook for an additional 30-45 minutes until melted and fully incorporated.1 (8 oz) package cream cheese, cubed
- Working in batches, transfer the mixture to a blender and blend until smooth. (Alternatively, use an immersion blender to blend the mixture directly in the slow cooker.). Return the soup to the slow cooker to keep warm until serving.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.
Nutrition Information
Serving:
1
/6 of recipe
,
Calories:
246
kcal
(12%)
,
Carbohydrates:
21
g
(7%)
,
Protein:
4
g
(8%)
,
Fat:
17
g
(26%)
,
Saturated Fat:
10
g
(63%)
,
Polyunsaturated Fat:
5
g
,
Trans Fat:
0
g
,
Cholesterol:
53
mg
(18%)
,
Sodium:
990
mg
(43%)
,
Fiber:
3
g
(13%)
,
Sugar:
6
g
(7%)
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