Slow Cooker Butternut Squash Soup Recipe

This slow cooker butternut squash soup is a delightful treat for those cool autumn nights. The soup is packed with flavors from the butternut and buttercup squash, enhanced with a hint of nutmeg and the creaminess of coconut milk. It is a simple recipe that lets your slow cooker do the work, delivering a soup that is both rich and comforting.

Photos of Slow Cooker Butternut Squash Soup Recipe

The key ingredients in this recipe are butternut and buttercup squash. These are winter squashes that are widely available in the fall season. When at the supermarket, look for squashes that feel heavy for their size and have hard, dull skins. Also, the recipe calls for light coconut milk for a little creaminess, and a pinch of nutmeg for that warm, subtle spice.

Ingredients for Slow Cooker Butternut Squash Soup

butternut squash: A sweet and nutty winter squash that is the star of this soup. It brings a rich, creamy texture to the soup.

buttercup or kobacha squash: Another winter squash variety that adds depth of flavor to the soup.

shallot: It adds a mild, sweet, and slightly spicy flavor.

vegetable broth: It's the base of the soup, bringing all the flavors together.

light coconut milk: This adds a tropical twist and creamy texture to the soup.

nutmeg: A warming spice that pairs well with the sweet squash.

coconut milk, chives, pepitas (for garnish): Optional but recommended for enhancing the flavor and presentation of the soup.

One reader, Antonius Kress says:

This slow cooker butternut squash soup recipe is a game-changer! The flavors are rich and comforting, and the texture is velvety smooth. It's incredibly easy to make and perfect for a cozy night in. The blend of coconut milk and nutmeg adds a delightful twist. I highly recommend it!

Antonius Kress

Techniques Required for Making Slow Cooker Butternut Squash Soup

How to prepare the squash: Cut the butternut and buttercup/kobacha squash into cubes, removing the seeds and skin. Dice the shallots.

How to cook in the slow cooker: Place the squash, shallots, and vegetable broth in the slow cooker. Cook on low for 8 hours or on high for 4 hours until the squash is soft and cooked through.

How to blend the soup: After the squash is cooked, remove it from the slow cooker and discard the peel. Then, stir in the coconut milk and nutmeg. Use a blender or an immersion blender to blend the soup until smooth.

How to season and garnish: Season the soup to taste with salt and pepper. Garnish with a drizzle of coconut milk, chives, and pepitas if desired.

How To Make Slow Cooker Butternut Squash Soup

This recipe for butternut squash soup is dairy-free and vegan. It even complies with the Whole30 diet. The coconut milk makes the soup creamier.

Preparation: 15 minutes

Cooking: 4 hours

Total: 4 hours 15 minutes

Serves:

Ingredients

16ozbutternut squash,halved and seeds removed
16ozbuttercup or kobacha squash,halved, seeds removed but not peeled
2largeshallot,quartered
2cupsvegetable broth,or 1-½ tbsp better bouillon with water
¾cuplight coconut milk
pinchnutmeg

Optional Garnishes:

coconut milk
chives
pepitas

Instructions

Place the squash, shallots and broth in the slow cooker.
Cook on Low for 8 hours or High 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Nutrition

Calories: 159.88kcal
Fat: 3.29g
Saturated Fat: 2.31g
Monounsaturated Fat: 0.05g
Polyunsaturated Fat: 0.12g
Carbohydrates: 32.73g
Fiber: 5.30g
Sugar: 6.47g
Protein: 3.08g
Sodium: 39.64mg
Calcium: 111.07mg
Potassium: 931.82mg
Iron: 2.09mg
Vitamin A: 627.63µg
Vitamin C: 39.80mg

Crucial Technique Tip for Slow Cooker Butternut Squash Soup

When blending the soup, be sure to let it cool slightly before transferring it to a blender. Hot soup can create steam and pressure in a sealed blender, which can cause it to splatter or even explode. To avoid this, fill the blender only halfway, remove the center piece from the blender lid to allow steam to escape, and cover the hole with a kitchen towel while blending. Alternatively, you can use an immersion blender directly in the slow cooker for a safer and easier blending process.

Time-Saving Tips for Preparing Butternut Squash Soup in a Slow Cooker

Prep ahead: Chop and peel the squash and shallots the night before and store them in an airtight container in the refrigerator. This will save you time on the day of cooking.

Use pre-cut squash: If you're short on time, consider using pre-cut butternut squash from the grocery store. It's a convenient time-saver for busy days.

High-pressure cooking: If you're in a rush, consider using a pressure cooker instead of a slow cooker to significantly reduce the cooking time for the soup.

Blending shortcuts: Use an immersion blender directly in the slow cooker to blend the soup, saving time on transferring the hot liquid to a separate blender.

Substitute Ingredients For Slow Cooker Butternut Squash Soup Recipe

butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor, making it a great substitute for butternut squash in this recipe.
buttercup or kobacha squash - Substitute with acorn squash: Acorn squash can be used as a substitute for buttercup or kobacha squash, as it has a similar texture and flavor profile.
shallot - Substitute with onion: If shallots are not available, onions can be used as a substitute to provide a similar aromatic flavor to the soup.
vegetable broth - Substitute with chicken broth: Chicken broth can be used as a substitute for vegetable broth, adding a savory depth of flavor to the soup.
light coconut milk - Substitute with regular coconut milk: Regular coconut milk can be used as a substitute for light coconut milk, providing a richer and creamier texture to the soup.
nutmeg - Substitute with cinnamon: Cinnamon can be used as a substitute for nutmeg, adding warm and aromatic notes to the soup.
coconut milk - Substitute with heavy cream: Heavy cream can be used as a substitute for coconut milk, adding richness and creaminess to the soup.
chives - Substitute with green onions: Green onions can be used as a substitute for chives, providing a mild onion flavor and a pop of color as a garnish.
pepitas - Substitute with sunflower seeds: Sunflower seeds can be used as a substitute for pepitas, adding a crunchy texture and nutty flavor as a garnish for the soup.

Best Way to Present Slow Cooker Butternut Squash Soup

Elevate the plating: When presenting the soup, ensure that the bowl is clean and free of any spills. Use a clean, white bowl to allow the vibrant color of the soup to stand out.
Garnish with precision: Carefully drizzle the coconut milk on the surface of the soup in a circular motion to create an elegant design. Sprinkle the pepitas in a symmetrical pattern to add texture and visual interest.
Consider the bowl shape: Choose a bowl with a wider rim to allow for a more artistic arrangement of garnishes. The wider rim provides a canvas for your culinary artistry.
Mindful use of chives: When adding chives as a garnish, finely chop them and sprinkle sparingly to add a pop of color without overwhelming the visual appeal of the dish.
Attention to detail: Wipe the edges of the bowl to ensure a clean presentation. Attention to detail is crucial when aiming to impress culinary professionals with three Michelin stars.

Essential Tools for Making Butternut Squash Soup in a Slow Cooker

Slow cooker: A slow cooker is a countertop kitchen appliance used for cooking food at a low temperature over a longer period of time. It's perfect for simmering soups and stews, and it allows for hands-free cooking.
Knife: A sharp knife is essential for cutting and peeling the butternut and buttercup squash.
Cutting board: A stable surface for cutting and preparing the squash and shallots.
Blender or immersion blender: Used to blend the cooked squash and shallots into a smooth soup consistency.
Vegetable peeler: To peel the butternut and buttercup squash before cooking.
Measuring cups and spoons: For accurately measuring the vegetable broth, coconut milk, and nutmeg.
Spoon or ladle: For stirring the soup and serving.

Storing and Freezing Butternut Squash Soup Made in a Slow Cooker

Let the butternut squash soup cool completely before storing or freezing.
For storing in the refrigerator, transfer the cooled soup to an airtight container. It will keep well for up to 5 days in the fridge.
If you plan to freeze the soup, follow these steps for the best results:
- Portion the cooled soup into freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification later.
- Place the containers or bags in the freezer, laying them flat for efficient storage and quicker thawing.
- Butternut squash soup can be kept frozen for up to 3 months.
To reheat the soup, follow these methods:
- For refrigerated soup, transfer the desired portion to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through.
- For frozen soup, you can either thaw it overnight in the refrigerator or reheat it directly from frozen. To reheat from frozen, place the soup in a saucepan and heat over low heat, stirring frequently, until it has thawed and is warmed through.
If the soup appears too thick after reheating, you can thin it out with a little vegetable broth or coconut milk until it reaches your desired consistency.
Garnish the reheated soup with fresh toppings like chives, pepitas, or a swirl of coconut milk for added flavor and visual appeal.

How To Reheat Leftover Butternut Squash Soup

Reheat the butternut squash soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure even reheating without scorching the delicate squash flavor.
For a quick and easy approach, transfer the desired portion of soup to a microwave-safe bowl and reheat it in the microwave. Start with 1-2 minutes on high power, then stir and continue heating in 30-second intervals until the soup is steaming hot. Be careful not to overheat, as this may cause the coconut milk to separate.
If you have stored the butternut squash soup in a freezer-safe container, thaw it overnight in the refrigerator before reheating. This allows for a more even reheating process and helps maintain the soup's original texture.
To add a touch of freshness and enhance the flavors, consider garnishing the reheated soup with a drizzle of coconut milk, a sprinkle of chopped chives, or a handful of crunchy pepitas. These toppings will elevate the dish and make it feel like a brand new meal.
If the soup has thickened during storage, you can thin it out with a splash of vegetable broth or water while reheating. This will help restore its original consistency without compromising the flavor.

Interesting Fact About Butternut Squash Soup

Butternut squash is a great source of fiber, potassium, and vitamins, making it a nutritious addition to your diet.

Is Making Butternut Squash Soup in a Slow Cooker Cost-Effective?

This slow cooker butternut squash soup recipe is highly cost-effective for a household. The main ingredients, butternut squash and buttercup or kobacha squash, are affordable and readily available. Additionally, the recipe requires basic pantry staples like shallots, vegetable broth, and coconut milk, which are reasonably priced. The total cost for a household of 4 people is approximately $10-15, making it a budget-friendly option. Overall Verdict: 9/10.

Is Butternut Squash Soup Healthy or Unhealthy?

This slow cooker butternut squash soup recipe is a healthy and nutritious choice. The main ingredients, butternut squash and buttercup or kabocha squash, are rich in vitamins A and C, dietary fiber, and antioxidants. Shallots provide a good source of vitamins and minerals, while vegetable broth keeps the soup low in calories and fat. The light coconut milk adds a creamy texture without the excessive saturated fat found in regular coconut milk. Nutmeg provides a warm, subtle flavor and has anti-inflammatory properties.

To make this soup even healthier, consider the following suggestions:

Use organic ingredients whenever possible to reduce exposure to pesticides and other harmful chemicals
Replace the light coconut milk with unsweetened almond milk or cashew milk for a lower-calorie and lower-fat option
Add more vegetables to the soup, such as carrots, celery, or kale, to increase the fiber and nutrient content
Use homemade vegetable broth instead of store-bought to control the sodium content and avoid any additives or preservatives
Garnish the soup with fresh herbs like parsley or cilantro for added flavor and nutrients
Serve the soup with a side salad or whole-grain bread to make it a complete and balanced meal

Editor's Opinion on This Slow Cooker Butternut Squash Soup Recipe

This slow cooker butternut squash soup recipe is a delightful and comforting dish. The combination of butternut and buttercup squash with shallots creates a rich and flavorful base, while the addition of coconut milk adds a creamy and luxurious texture. The hint of nutmeg adds a warm and aromatic note, elevating the overall taste. The optional garnishes of coconut milk, chives, and pepitas provide a beautiful contrast in both flavor and texture. This recipe is a perfect balance of simplicity and sophistication, making it a wonderful addition to any fall or winter menu.

Enhance Your Slow Cooker Butternut Squash Soup Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the butternut squash soup.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, adding a touch of sweetness to balance the flavors of the butternut squash soup.

Balsamic Roasted Brussels Sprouts: Crispy Brussels sprouts roasted with balsamic vinegar, providing a tangy and savory side to complement the creamy soup.

Cranberry Pecan Quinoa: Nutty quinoa mixed with tart cranberries and crunchy pecans, offering a hearty and nutritious accompaniment to the butternut squash soup.

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Mango Coconut Chia Pudding: A refreshing and tropical dessert made with creamy coconut milk, sweet mango, and healthy chia seeds for a guilt-free treat.

Appetizer and Dessert Pairings for Butternut Squash Soup

Appetizers:

Savory Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Crispy Zucchini Fritters: Indulge in these crispy zucchini fritters, made with fresh zucchini, herbs, and a hint of parmesan cheese. Served with a side of tangy dipping sauce, these fritters are sure to be a hit at any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and crunch.

Why trust this Slow Cooker Butternut Squash Soup Recipe:

This slow cooker butternut squash soup recipe is a delicious and nutritious choice for a cozy meal. The combination of butternut squash and buttercup or kobacha squash provides a rich, velvety texture, while the addition of shallots and nutmeg adds depth of flavor. The use of vegetable broth and light coconut milk ensures a creamy and satisfying consistency. Plus, the optional garnishes of coconut milk, chives, and pepitas offer a delightful finishing touch. Trust in the simplicity and wholesome ingredients of this recipe for a comforting and flavorful soup experience.

Share your thoughts and experiences with this Slow Cooker Butternut Squash Soup Recipe in the Recipe Sharing forum. Let us know if you have any tips or variations to enhance this comforting dish!

FAQ:

Can I use other types of squash for this recipe?

Yes, you can use other types of squash such as buttercup or kobacha squash in place of butternut squash. The flavor may vary slightly, but it will still work well in the recipe.

Can I use chicken broth instead of vegetable broth?

Yes, you can substitute chicken broth for vegetable broth if you prefer. It will add a slightly different flavor to the soup, but it will still be delicious.

Can I make this soup ahead of time and reheat it later?

Absolutely! This soup reheats beautifully. Simply store it in an airtight container in the refrigerator for up to 3 days, then reheat it on the stovetop or in the microwave until heated through.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.

Can I omit the coconut milk?

While the coconut milk adds a creamy and slightly sweet flavor to the soup, you can omit it if you prefer. The soup will have a different texture and flavor profile, but it will still be delicious.