This crockpot savory butternut squash soup recipe is perfect to warm up to on a cold day. With it's thick and creamy texture and delicious combination of warming spices, it's sure to become a regular favorite.
Why You Will Love This Recipe
This crockpot butternut squash soup recipe is especially easy to make, and it produces a rich and flavorful soup that is perfect for a cold winter day. It's easy to make, healthy, and delicious.
Simply add all of the ingredients to your crockpot and let it cook all day. By the time you get home from work or school, you'll have a delicious and nutritious meal waiting for you.
- Easy to make: This soup is perfect for busy weeknights, as it can be made almost entirely in the crockpot.
- Affordable: The ingredients for this soup are relatively inexpensive, making it a great budget-friendly meal.
- Versatile: This soup can be served as a main course or appetizer. It can also be topped with a variety of toppings, such as croutons, sour cream, or bacon.
- Popular all year round: This soup is a popular choice during the fall and winter months, but it can be enjoyed any time of year.
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Savory Butternut Squash Soup Ingredients
Made with simple ingredients like butternut squash, carrots, onion, garlic, and broth, this soup is packed with nutrients and flavor.
Plus, it's incredibly easy to make, especially if you use a crockpot.
- Butternut squash - Peeled and cubed.
- Onion - Peeled and quartered.
- Leek - Bottom portion only, minced.
- Garlic - Peeled and minced.
- Broth - Vegetable or chicken.
- Coconut milk - One can of coconut milk.
- Olive oil
- Ginger - Fresh grated ginger.
- Cumin - Ground.
- Coriander - Ground.
- Turmeric - Ground
- Salt - To taste.
- Black pepper
- Parsley - For garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Savory Butternut Squash Soup
Butternut squash soup is a classic fall comfort food. It's warm, creamy, and flavorful, and it's packed with nutrients. This crockpot savory butternut squash soup recipe is the perfect way to enjoy this delicious soup without having to spend hours in the kitchen.
Prepare The Butternut Squash
- Peel and cube the butternut squash, or use pre peeled squash.
- Add the cubed squash, quartered onion, chopped leek, and minced garlic, to a 4 to 6 quart crockpot.
Add The Seasonings
- Add the broth, coconut milk, grated ginger, cumin, coriander, turmeric, salt, and pepper to the crockpot.
- Cover the crockpot and cook on HIGH for 3-4 hours, or LOW for 5-6 hours.
Blend Until Smooth
- Once finished cooking, use an immersion blender to blend the soup until smooth and creamy.
- Taste, and adjust the seasonings if necessary.
Serving Suggestions
The taste of autumn is here, and there's no better way to savor it than with a warm bowl of crockpot butternut squash soup! This comforting comfort food is full of vibrant flavors, made even richer thanks to the addition of savory seasonings.
This delicious butternut soup pairs well with a variety of other recipes:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
Here are a few substitutions and variations using this recipe as a base:
- Instead of butternut squash, you can use another type of squash, such as acorn squash, kabocha squash, or pumpkin.
- You can use cream or half and half instead of the coconut milk;
- If you prefer a sweeter soup, you can add a spoonful of honey or maple syrup.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this savory butternut squash soup recipe.
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Storage and Reheating
- This soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- To reheat, thaw the soup overnight in the refrigerator and then heat it in the microwave, or on the stovetop.
Tips for Success
Here are a few tips for making crockpot butternut squash soup recipe.
- If you're in a hurry, you can use pre peeled fresh or butternut squash.
- If you don't have a crockpot, you can make this soup on the stovetop. Simply simmer the ingredients in a large pot for 1-2 hours, or until the vegetables are tender.
- To freeze this soup, puree it and let it cool completely. Then, transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then heat it on the stovetop or in the microwave.
Frequently Asked Questions
To peel butternut squash, use a vegetable peeler to carefully remove the skin on all sides. Once peeled, cut the squash in half lengthwise and remove the seeds. Then, cut the squash into cubes or chunks.
Yes, you can use frozen butternut squash for soup. Simply add the squash to the crockpot.
No, you don't have to peel the butternut squash, but it is recommended. The skin is edible, but it can be a bit tough. Peeling the squash will also make it easier to cut.
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📖 Recipe
Savory Butternut Squash Soup (Crockpot)
Ingredients
- 2 medium Butternut squash peeled, seeded, and cubed
- 1 Onion peeled and quartered
- ½ Leek bottom half only, minced
- 3 cloves Garlic minced
- 3 cup Broth vegetable or chicken
- 14 oz Coconut milk canned
- 1 teaspoon Ginger grated
- 1 teaspoon Cumin ground
- 1 teaspoon Coriander ground
- ½ teaspoon Turmeric ground
- 1½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Peel and cube the butternut squash, or use pre peeled squash.2 medium Butternut squash
- Add the cubed squash, quartered onion, chopped leek, and minced garlic, to a 4 to 6 quart crockpot.1 Onion, ½ Leek, 3 cloves Garlic
- Add the broth, coconut milk, grated ginger, cumin, coriander, turmeric, salt, and pepper to the crockpot.3 cup Broth, 14 oz Coconut milk, 1 teaspoon Ginger, 1 teaspoon Cumin, 1 teaspoon Coriander, ½ teaspoon Turmeric, 1½ teaspoon Salt, ½ teaspoon Black pepper
- Cover the crockpot and cook on HIGH for 3-4 hours, or LOW for 5-6 hours.
- Once finished cooking, use an immersion blender to blend the soup until smooth and creamy.
- Taste, and adjust the seasonings if necessary.
Notes
- If you're in a hurry, you can use pre peeled fresh or butternut squash.
- If you don't have a crockpot, you can make this soup on the stovetop. Simply simmer the ingredients in a large pot for 1-2 hours, or until the vegetables are tender.
- To freeze this soup, puree it and let it cool completely. Then, transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then heat it on the stovetop or in the microwave.
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