Crock-Pot Butternut Squash Soup Recipe: Effortless Elegance for Thanksgiving Dinner

When the weather turns chilly and the leaves start to change, there's nothing
quite as comforting as a warm bowl of soup. This Crock-Pot butternut squash soup
recipe is the epitome of autumn comfort, with its velvety texture, rich flavors,
and aromatic spices!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
4 hours

Total Time
4 hours, 15 minutes

Course:

Soup

Cuisine:

American

Keywords:

Butternut Squash Soup Aromatic spices Autumn comfort food Crockpot soup Velvety texture

Instructions

1 In a Crock-Pot, combine the butternut squash, onion, carrots, garlic cloves,
vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Give it a
good stir to ensure all the ingredients are well mixed.
2 Cover the Crock-Pot and cook on low heat for 6-8 hours or on high heat for 3-4
hours. The butternut squash should be tender and easily mashed with a fork.
3 Using an immersion blender or a regular blender, puree the soup until smooth and
creamy. Be careful when blending hot liquids, as they can splatter. If using a
regular blender, blend in batches and vent the lid to release steam.
4 Return the pureed soup to the Crock-Pot (if using a regular blender) and stir in
the heavy cream. Season with salt and black pepper to taste.
5 Cover the Crock-Pot again and cook on low heat for an additional 30 minutes to
allow the flavors to meld together.
6 Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle
of freshly ground black pepper. Serve hot and enjoy the cozy flavors of fall!

Crock-Pot Butternut Squash Soup Recipe: Effortless Elegance for Thanksgiving Dinner

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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