Homemade Crock Pot Butternut Squash Soup is easier to make than you think and totally delicious. This version of the recipe is healthy, yet just as tasty!
Do you ever shy away from making something because you think it will be too hard? Crock Pot Butternut Squash Soup was one of those things for me. I used to think…. those things are too hard to cut up, it’s too many ingredients and it will never taste as good as the restaurant!
The moral of this story is I was wrong on ALL fronts and this soup is a keeper!
The turning point came when I finally figured out how to effectively cut up a butternut squash. And once you figure this out my friends, you will not go back.
First pierce the skin with a knife like a baked potato, then microwave the squash for 2-3 minutes whole. This step allows the squash to soften just enough to cut it easily. Just be careful when you pull it out of the microwave, it gets hot fast.
Second, you cut the top and bottom off of it to it will not roll around when you are using it. Next, you take a vegetable peeler and clear off the skin.
You can then cut what’s left in half, scoop the seeds out like a pumpkin and chop as the recipe calls for. It’s actually pretty easy.
The other secret to this Crock Pot Butternut Squash Soup is packing it with all sorts of unexpected yumminess. I threw in carrots, sweet onions AND a tart green apple!
That gives the finished product a nice sweetness without adding any sugar or sweeteners.
After the veggie goodness simmers all day you run the soup through an immersion blender to make it smooth and creamy. My Crock Pot Butternut Squash Soup is finished with a small amount of greek yogurt to make it even more creamy.
Total soup bliss! And really not that hard at all. I hope you enjoy it as much as I do.
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Crock Pot Roasted Butternut Squash Soup
- 2 1/2 cups vegetable stock
- 1 medium sweet onion, diced
- 1 carrot, diced
- 1 large butternut squash, peeled, seeded & cubed (about 6 cups)
- 1 small green apple, peeled & cubed
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sage
- 2 bay leaves
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to toast
- 1/4 cup Greek yogurt, plus additional for garnish
- garnish: roasted pumpkin seeds
- Put the stock, onion, carrots, butternut squash, apple, nutmeg, cinnamon, sage, salt, pepper and bay leaves in a large Crock Pot.
- Allow to cook on high for 3-4 hours or low 6-8 hours until all the vegetables are completely tender.
- Remove the bay leaves.
- With an immersion blender, blend the soup well. Alternatively you can blend the soup in a standard blender in batches. If it's to thick add more broth.
- Stir in the Greek yogurt!
- Serve with a dollop of greek yogurt and pumpkin seeds!
Thanks for stopping by today! I hope you enjoyed this Throwback Thursday post where I’m updating some Running in a Skirt classics and sharing them with you. Tomorrow I’ll be talking about how I trained Makena to run with me.
Do you know any great kitchen hacks?