This velvety butternut squash soup is the perfect hands-off comfort food for chilly days. Let your slow cooker do the work while you enjoy the warm, aromatic spices filling your home.
Ingredients
- 1 large butternut squash, peeled and cubed (about 6-8 cups)
- 1 medium onion, diced
- 2 carrots, chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, croutons, fresh herbs
Instructions
- Place butternut squash, onion, carrots, and garlic in your slow cooker.
- Pour in the broth and add cinnamon, nutmeg, ginger, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are very tender.
- Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a regular blender in batches.
- Stir in heavy cream and adjust seasonings to taste.
- Serve hot, garnished with your choice of toppings.
Tips
- For extra richness, add a tablespoon of butter when blending.
- Make it dairy-free by substituting coconut milk for heavy cream.
- Store leftovers in the freezer for up to 3 months.
- Save time by using pre-cut butternut squash.
This soup pairs beautifully with crusty bread and makes excellent leftovers. The recipe serves 6-8 people and can be easily doubled for larger gatherings or meal prep.