Slow Cooker Roasted Butternut Squash Soup
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 30 mins
-
Servings
6 servings
-
Calories
167 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Slow Cooker Roasted Butternut Squash Soup
Description
Slow Cooker Roasted Butternut Squash Soup combines diced butternut squash with a base of sautéed onions, garlic, and fresh ginger. The optional roasting step adds depth by caramelizing the squash's natural sugars. Spices including nutmeg, cinnamon, and cloves bring gentle warmth without overpowering the delicate sweetness. Cooking the ingredients on low heat for several hours allows the flavors to meld. Just before serving, heavy cream is stirred in to create a creamy consistency. The soup can be pureed to preferred smoothness using a masher or blender, with broth or cream added to adjust the texture. Fresh cilantro and toasted pepitas scattered on top add a fresh, crunchy finish.
The soup offers an inviting balance of sweet, savory, and softly spiced notes through slow cooking and a mix of ground spices. The creamy mouthfeel comes from the careful incorporation of heavy cream during the last stage of cooking. Roasting the squash beforehand intensifies its flavor but can be skipped if preferred. This flexibility makes the recipe accessible and easy to adapt.
The warm and hearty qualities make this soup a suitable starter or light meal for cooler days, optionally served with crusty bread. The garnish offers added texture and a pop of color to the smooth soup. Adjusting the seasoning with salt and pepper ensures it suits your taste before serving.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 4 cups vegetable broth plus more if needed, low-sodium
- 1 cup heavy cream
- 6 cups butternut squash roasted or raw, diced
- 1/2 teaspoon salt plus more to taste, sea salt
- 2 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- black pepper freshly ground
Toppings:
- cilantro chopped, fresh
- pumpkin seeds pepita seeds
- cream drizzle of
Instructions
Roast the Squash - optional:
- For more flavor, mix the cubed squash with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
Make the Soup:
- Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- During the last 30 minutes of cooking, add the cream and use a potato masher to puree the squash.
- Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
- Use a blender or an immersion blender to cream the soup as much as you like.
- Serve garnished with cream, cilantro, and pepita seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 846mg | 35% |
| Potassium | 573mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 15282IU | 306% |
| Vitamin C | 31mg | 34% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
