Slow Cooker Butternut Squash Soup

Bowl of soup with swirl of yogurt and garnished with herbs.

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5 from 1 vote

Slow Cooker Butternut Squash Soup

An easy and delicious slow cooker butternut squash soup that takes only 3 hours to cook. Ideal for autumn and winter.

Course Soup

Cuisine American, British

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 102kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

1 onion
2 garlic cloves
1 butternut squash
1 litre boiling water
4 tsp vegetable stock powder or 1 stock cube
½ tsp harissa

UK Measurements - US Measurements

Instructions

Peel and dice the butternut squash, onion and garlic, put it in the slow cooker pot.
1 onion, 2 garlic cloves, 1 butternut squash
Add the boiling water and stock cube and harissa.
1 litre boiling water, 4 tsp vegetable stock powder, ½ tsp harissa
Turn the slow cooker onto high and cook for 2-3 hours. If using low, cook for 6-7 hours.
Blend the soup in a power blender or using a hand blender.
Season with salt and pepper to your taste before serving. Garnish if you like with some chopped herbs and a swirl of either natural yoghurt or single cream, and serve with buttered bread.

Notes

Substitutions

This recipe is vegetarian as stated.

To make it vegan ensure you use plant-based yoghurt or cream, and make sure your stock cube is vegan.

To make it gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).

Variations

Here are a few ways you can change up this butternut squash soup recipe:

Curry spices - use curry powder in place of harissa and add half a tin of coconut milk

Fresh herbs - add to the bowl before serving your preferred fresh chopped herbs such as coriander, sage, parsley. Stir through well.

Sweet potato - use half butternut squash and half sweet potato for a different texture and flavour.

Red pepper - add a diced whole red pepper at the start of cooking.

Thai flavours - add lemongrass, red chilli, lime juice and half a tin of coconut milk, leaving out the harissa.

Equipment

chopping board
jug
slow cooker
blender

Storage

Allow the soup to cool then store in the fridge for 3 days in a covered container.

Freeze for up to 6 months in portions. These soup freezer bags are useful.

Top Tip

If you have extra time, why not fry the onion and garlic before adding it to the slow cooker with the other ingredients. This gives a more complex flavour.

Nutrition