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Slow Cooker Carrot Butternut Soup

Roast up a tray of delicious winter veggies and sit back as your slow cooker turns them into the most silky carrot butternut soup!

Cook Time
6 hrs
Total Time
6 hrs
Servings: 4 servings
Calories: 107 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 lb butternut squash (peeled and cubed)
  • 6-8 large carrots (peeled and chopped)
  • ¼ cup chopped yellow onion
  • 3 cups vegetable broth
  • ⅛ tsp paprika or to taste
  • ⅛ tsp salt
TASTY TOPPING OPTIONS - choose your favorites!
  • grated gouda or cheddar cheese (skip for vegan/dairy-free)
  • chopped bacon or vegan bacon bits
  • roasted pepitas
  • sesame seeds
  • A dash of ground cinnamon
  • fresh chives

Instructions

    Cup of Yum
  1. For maximum flavor, lightly drizzle veggies with your favorite healthy oil and roast for 30-40 minutes. This can be done in advance as part of the previous night's dinner (roasted veggies make an awesomely easy side dish!) and you can squirrel away enough leftovers for this soup. If you're jonesin' for a bowl and don't want to roast the veggies you absolutely can skip it and amp up the flavor with your choice of seasoning and mix-ins.
  2. Set your slow cooker (any size will work!) to either LOW or HIGH setting and add squash, carrots, onion, veggie broth, salt, and paprika.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. Once the veggies are fabulously tender, turn off the crock-pot and give it a good stri.
  5. Blend using an immersion blender (my most favorite space-saving appliance ever!) and you're good to go!
  6. Alternatively soup can be poured into a blender or food processor and blended in batches. Be sure to leave some space at the top because liquid expands when it's hot.
  7. Ladle soup into bowls and add all your favorite toppings!

Notes

  • I kept this soup simple so you can customize it any way you'd like! Have a bowl straight up one time, spike it with a hearty dose of sriracha the next, and then whip out the coconut milk and your favorite curry spice blend for an entirely new flavor profile altogether. Butternut squash and carrots have this silky, buttery, sweet-yet-savory profile that's so easy to compliment!
  • Recipe yields about 4 cups of soup, perfect for 4 cups of soup or 2 large bowls. Nutrition facts below are an estimate provided by an online nutrition calculator; adjust as needed.

Nutrition Information

Calories 107kcal (5%) Protein 2g (4%) Fat 1g (2%) Sodium 692mg (29%) Potassium 706mg (20%) Fiber 5g (20%) Vitamin A 27625IU (553%) Vitamin C 29.9mg (33%) Calcium 160mg (16%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 107

% Daily Value*

Calories 107kcal 5%
Protein 2g 4%
Fat 1g 2%
Sodium 692mg 29%
Potassium 706mg 15%
Fiber 5g 20%
Vitamin A 27625IU 553%
Vitamin C 29.9mg 33%
Calcium 160mg 16%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.