This Slow Cooker Butternut Squash Soup is the perfect meal to eat on cold fall and winter days. Plus, it’s super easy to make. Just toss the ingredients into your slow cooker and press start. It’s that simple. Plus, it doesn’t get much healthier than this - the butternut squash, carrots, onions, and garlic make this soup a nutritional powerhouse. Who says comfort food can’t be delicious and healthy? Enjoy!
Slow Cooker Butternut Squash Soup
1 (2 ½ -3 pound) butternut squash, peeled and chopped into 1 ½” cubes
2 large carrots, chopped into large pieces
1 medium onion, chopped into large pieces
3 garlic cloves, peeled
2 cups vegetable stock
3 cups water
4 sprigs thyme
1 bay leaf
1 ½ tsp. salt
½ tsp. pepper
½ tsp. cayenne pepper (optional)
¼ cup heavy cream
Add the butternut squash, carrots, onion, garlic, vegetable stock, water, thyme, bay leaf, salt, and pepper to the slow cooker. Cover and cook on low until the vegetables are fork tender, about six hours. Remove and discard the thyme stems and the bay leaf. Transfer half of the mixture to a blender and blend until smooth (Note: Remove the center piece of the blender lid to allow steam to escape. Cover the hole with a clean kitchen towel to avoid splatters). Transfer the soup to a saucepan. Blend the remaining squash mixture and transfer the remaining soup to the saucepan. Stir in the heavy cream. Season to taste with additional salt and pepper, and serve immediately.