Easy Crock-Pot Butternut Squash Soup

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home. 

Also try our other recipes Crock-Pot Chicken Drumsticks


  • 1 large butternut squash, peeled and cut into large cubes (about 8 cups)
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 sprigs thyme
  • 1 sprig sage
  • 3 c. low-sodium chicken (or vegetable) broth
  • Kosher salt 
  • Freshly ground black pepper
  • Pinch of cayenne
  • Heavy cream, for serving
  • Freshly chopped parsley, for garnish


  1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
  2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 
  3. Stir in cream and garnish with parsley before serving.

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