Slow-Cooker Roasted Butternut Squash Soup Recipe
Who has time to babysit a pot of soup? Certainly not you. Enter the slow-cooker roasted butternut squash soup—for the people who prefer to let technology do the work while they relax. Roast some squash, toss in your slow-cooker, and let the magic happen. You’ll be enjoying a creamy, rich, and satisfying soup without the constant stirring and checking. It’s the culinary equivalent of low effort, high reward. You’re welcome. It’s an easy way to impress your friends and make your kitchen smell like fall without doing much at all.
Slow-Cooker Roasted Butternut Squash Soup Recipe
This easy slow-cooker recipe combines roasted butternut squash, onion, garlic, and spices for a smooth and rich soup.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil optional for roasting
- 1 tablespoon maple syrup optional for sweetness
Instructions
- Roast the Squash (Optional): Preheat the oven to 400°F. Toss the cubed squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- Prepare Ingredients for Slow Cooker: Add the roasted squash, onion, garlic, cinnamon, nutmeg, and vegetable broth into the slow cooker.
- Slow Cook: Set the slow cooker to low and cook for 4-5 hours.
- Blend: Once everything is tender, blend the soup until smooth. You can use a hand blender or a regular blender.
- Finish and Serve: Stir in maple syrup if desired and season with salt and pepper to taste. Serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 20%
- Iron: 6%
- Calcium: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Add a swirl of cream or coconut milk for extra richness.
- Top with roasted pumpkin seeds or croutons for crunch.
- If you like a little spice, toss in a pinch of cayenne pepper.
- For a more intense flavor, let the soup rest for an hour after blending.
