CrockPot Butternut Squash Soup Recipe


Day 280.

This is not the best picture. I took it quickly--we were expecting a house full of people. This is a creamy and full-of-flavor soup that tastes like it has a bunch of butter and cream in it. It does not.

The Ingredients.

1 large butternut squash
2 tablespoons olive oil
2 small medium onions, or 2 tablespoons onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon coriander
1/4 teaspoon ground cinnamon

The Directions.

Use at least a 5 quart crockpot for this soup.

Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash use that.

I couldn't believe how difficult it was for me to cut the squash. My knife got stuck. 

(reader tip by Carma S. Nov 20 2012: Hi,  I was just reading the crock pot butternut squash soup blog, about cutting the squash in half.  I used to do that, now I put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 (much easier), and scoop out the seeds. Then I lay each half, cut side down onto foil, and  either cook more or peel off the skin and cut up as needed for my recipe.
I also love this soup!)


Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.

The Verdict.

This is a comfort soup. I like to curl up with a mug and watch TV. My mom, grandma, and I all like squash soup, but we're the only ones who do in the family. This is what I'm going to have for lunch this week.

more squash recipes you might like:
candied acorn squash
harvest stew
no noodle lasagna
 
 

Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at October 06, 2008

Sign up for the A Year of Slow Cooking newsletter and get the Top Ten Reader Favorite Recipes sent directly to your inbox!

What they say about this recipe

  1. I love this recipe: squash, apples, and onions are so perfect for this weather. And healthy!!

    It might be more efficient to roast the squash in the toaster oven. Also, I find using a grapefruit spoon makes it a lot easier to scoop away the pulp due to its serrated edge.

    I am totally making this ASAP...well, as soon as my fiancé cleans the crockpot of applesauce!

    ReplyDelete
  2. I have a feeling I would be the only one in my house who likes this soup as well - maybe my adventurous 6 year old - but that's it. I'm really excited to make this and even more excited to see that it tastes like it has butter and cream but doesn't. I'm allergic to dairy and good creamy soups that don't taste like soy or rice milk are hard to come by. Thanks!

    ReplyDelete
  3. I make butternut squash soup all the time on the stovetop and now I can make it in the crockpot! It's one of the best winter comfort foods that doesn't involve cheese :)

    ReplyDelete
  4. Anonymous10/06/2008

    Thanks! I'm looking forward to trying this.

    For a variation, you can try adding cooked cheese ravioli to the soup - especially the mini kind. I've done it on the stovetop - can't wait to try the slow cooker version!

    Jennifer

    ReplyDelete
  5. Anonymous10/06/2008

    I have never really liked squash but you make me really want to try it though. One question Do you have to use the cloves?

    ReplyDelete
  6. Erin, nah, I don't think it's that important.

    --steph

    ReplyDelete
  7. Anonymous10/06/2008

    I was really really hoping you were gonna post a butternut squash soup recipe!

    Can't wait to try it!

    ReplyDelete
  8. Anonymous10/06/2008

    I discovered Butternut Squash soup last year and loved it --- I'll have to give this one a try sometime. Thanks!

    ReplyDelete
  9. Headed to the store for squash!

    ReplyDelete
  10. you don't *have* to cut up the squash prior to roasting it. You can just poke a bunch of holes w/ a fork and be sure to put it on a pan with enough of a rim to contain any juices. It will take much longer this way, though - probably a good 45 mins-hour at 350. then just check it by seeing if it yields to gentle pressure from an oven-mitted hand and if it's easily fork or knife pierced. When it does, I'd still let it go just a wee bit longer.

    my favorite scooping tool is a melon baller (never actually used for its named purpose :) )

    ReplyDelete
  11. this sounds great! thanks for posting it :)

    ReplyDelete
  12. I made this soup last night (of course not in the crock pot, b.c I hadn't read your post!) The recipe I use calls for 2 white potatoes and helps add some creaminess.

    and - I've "repurposed" my avocado slicer to help remove seeds (much faster and more effective than a spoon!) When the squash is roasted, the avocado slicer also works like a charm to remove the meat. I roast mine in 2 halves...and sometimes cook it in the microwave.

    ReplyDelete
  13. Anonymous10/06/2008

    I had good luck cutting my squash with a paring knife. It's the skin that's the toughest, and the thick end of the butternut squash obediently split for me once I had an inch or two cut through on both sides. The paring knife pierces the skin fairly well just below the stem, and can be dragged down to the bottom. Then you turn the squash around, choose a point opposite the initial start point, and slice down to join the first cut at the base. Pull apart, and you're set.

    ReplyDelete
  14. Anonymous10/06/2008

    To make the butternut squash easier (and safer) to cut through lengthwise, I would cut it crosswise at the bottom of the "neck" (where the narrow part meets the wide bottom) first. It gives you a flat surface to set it on when you go to cut lengthwise. Use your largest, sharpest chef's knife. My husband makes curried butternut squash a lot and it is a hassle to cut but worth it!

    Loving these seasonal recipes!

    ReplyDelete
  15. I make this on the stove top. I also have a huge, deep soup/sauce/stock pot that is perfect.

    This soup is a thanksgiving must in my house--so I might try it CrockPot style (at least) once before then. You know, to perfect the meals...right?

    ReplyDelete
  16. That looks so good! I have tried cutting into butternut squash - it's a nightmare! I love the idea of using apples in the soup. That just sounds so wonderful.

    ReplyDelete
  17. Oh, how I love, Love, LOVE butternut squash soup! I like mine rather savory, so I ix-nay the apple and I don't usually do the cloves. But otherwise, it's the same. And so healthy! Yummmmmm!

    ReplyDelete
  18. What a fun fall recipe! I just stumbled on your site looking for a crockpot applesauce recipe.

    I'll be posting my own version of a crockpot applesauce and have a link from that post to your cool site.

    It's publishing on 10/9/08

    www.runninggalinsights.blogspot.com

    ReplyDelete
  19. Anonymous10/06/2008

    longtime lurker w/ a squash-cutting tip. Get a serrated peeler! (http://www.amazon.com/Messermeister-800-59-Serrated-Swivel-Peeler/dp/B00020H30S/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1223323022&sr=8-2 is the one I have or OXO makes one too) I user this to peel a strip around the squash and then the knife easily and safely cuts thru the squash. (Still make a flat surface to cut against tho).

    You can also use it to peel the whole thing before halving and roasing, if you're not using the squash in halves.

    Oddly enough, this peeler is also fantabulous for peeling tomatoes and peaches and other delicate-skinned fruit (esp. if you're not in the mood to set up a whole pot of hot water and ice water to blanch the skins off just a couple).

    Have fun with your harvest recipes -- still waiting for it drop below 90 down here in Texas for these autumn foods to feel appropriate! But I'm looking forward to trying some of the latest...

    ReplyDelete
  20. This looks so good! I may make it for Thanksgiving. Around how many people would you guess it serves?

    ReplyDelete
  21. Hi Trish, I think this could serve 4-5 adults as a first course.

    xox
    steph

    ReplyDelete
  22. I recently found your blog and have posted a link to it on one of my favorite lists which is a list of folks with Celiac disease. I noticed that most of your recipes are also tagged as "gluten free" and wondered what happened with the handful that aren't tagged "gluten free." I like my crock pot pretty well too and am always looking for ways to use it, since it really produces moist, tender dishes. Thanks for blogging. You inspire me so.

    ReplyDelete
  23. I have ALWAYS wanted to try squash soup, and now I will! Thanks for the recipe!

    ReplyDelete
  24. Anonymous10/06/2008

    I just printed a recipe last week for butternut squash soup which is very similar to yours but they added a brick of cream cheese at the end to make it creamy and didn't add apples.

    ReplyDelete
  25. YUM! I am going to make this soup tomorrow. We have a house full of sickos and with this fall weather it will be so cozy to eat. I can't wait!

    ReplyDelete
  26. I like the apples and squash together. Sounds yummy! I make a squash soup with a little curry and coconut milk, but this one I have to try, too!

    Thanks!

    ReplyDelete
  27. This is the perfect recipe for the
    cooler weather now. Thanks can't wait to try it.

    ReplyDelete
  28. Anonymous10/07/2008

    I just found your blog and am SO excited! I have an unusual relationship with my crockpot too! Looking forward to more recipes! Thanks.

    ReplyDelete
  29. Anonymous10/07/2008

    We're addicted to butternut and roasted garlic soup. I usually roast the butternut and garlic together then make it into soup on the stove. I wonder if I could get the same flavors with a crock pot?

    ReplyDelete
  30. Can't wait to tasted this! I gave myself stigmata cutting a butternut squash once. I pushed down on the knife handle and it caused the knife tip to come up into my other hand which was holding the squash still. Those buggers are hard.

    ReplyDelete
  31. Anonymous10/07/2008

    If you can manage to cut the "stem" part from the "bowl" (remove seeds too) you can roast it in the oven at 350 for 30 minutes, then it's much easier to peel the skin off. That's how I make my butternut squash soup, but your version is so much easier. I also like to add curry powder - really good flavor.

    ReplyDelete
  32. yay! i've been dreaming of a good DF butternut soup recipe :) i even have a squash sitting on my counter dreaming of this recipe as well! THANKS!

    ReplyDelete
  33. Anonymous10/10/2008

    I've been hungry for butternut squash lately -- checked out a bookd from the libray the other day titled "Low Carb Slow Cooker" -- it had a lentil butternut squash recipe in it with an indian flair. Will try this recipe out next...squashes just go so well with autumn ...and yes, I'd like to be considered for your crockpot giveaway. Thanks for your wonderful blog -- will you continue next year? Hope so! Pam

    ReplyDelete
  34. Anonymous10/10/2008

    forgot to leave my Email .. it's apple_pye2@hotmail dot com

    thanks !

    ReplyDelete
  35. This comment has been removed by the author.

    ReplyDelete
  36. (Whoops! My previous comment posted by mistake - please delete!)

    Thanks for this recipe!

    Using some of the tips previously mentioned, I never struggle with peeling butternut squash:

    1. First, peel the uncooked squash with a swivel peeler. The tough skin really makes the squash a beast to cut.
    2. Once the skin has been removed, cut the squash in half at the base of the neck before cutting it lengthwise.
    3. Scoop out the seeds & strings with a serrated spoon.

    If you peel the squash before you cook it, you don't have to struggle with a hot, slippery squash while trying to peel & cut it - or wait for the cooked squash to cool before handling.

    ReplyDelete
  37. I've never tried a butternut squash soup. You make it sound so yummy. I may have to give it a go. Is the taste similar to that of pumpkin?

    ReplyDelete
  38. Delicious.

    However, I do have one complaint: it smelled so good, I was leaning over the crock pot with my eyes closed, and burned the tip of my nose on the lid.

    ReplyDelete
  39. I made this tonight with a few adjustments. I had no coriander or cloves and used applesauce instead of apples.
    It was delicious anyway!!!
    I ate way too much.

    ReplyDelete
  40. I made this last night and both my husband and I loved it. We also topped it with sour cream, though I ate some before I added it and it was yummy, too. Thanks!

    ReplyDelete
  41. Anonymous10/24/2008

    both Butternut and acorn squashes can be zapped in the microwave whole for about a minute. This softens them just enough to make cutting easier.

    ReplyDelete
  42. I don't have time to read the other comments--hope this hasn't already been said:
    Alton Brown (Good Eats, Food network) on his "Squash Court" episode recommended using one of those monsterous Asian veggie knives & tapping it with a wooden mallot to get the hard squash opened. I tried it this week with a buttercup pumpkin, and it worked GREAT. Then it's cooked, you can roast it & scoop it out super easy.

    ReplyDelete
  43. Anonymous11/01/2008

    I made this today--it was delicious! I didn't use cloves or coriander b/c I didn't have them...I'm curious to know how much that changed the flavor. Either way, it was so creamy despote not using cream!

    ReplyDelete
  44. Anonymous11/18/2008

    This recipe is wonderful! I cut my squash in half and roasted it in the oven first. I personally hate how starchy my fingers get when I cut it up raw. The spices were amazing. I only had whole cloves and used those. I just fished them out before pulverizing the soup in the blender.

    I served the soup with little toast square (from France I think) and mascarpone cheese. So delicious!

    ReplyDelete
  45. Anonymous1/10/2009

    I am so happy I found this recipe! This was the first thing I've made in my crockpot and I love how easy it was!! This has become my favorite soup and I'm getting ready to make another batch tomorrow. Thanks for posting this!!

    ReplyDelete
  46. Yum, I am eating this right now!

    I had no issue at all cutting the squash in half. My parents bought me Wustof knives for last Christmas and they made that squash obey! The part I struggled with was getting the peel off the damned things after they came out of the oven.

    The cloves are absolutely a wonderful addition to the flavors. I have never had butternut squash before, but I am really liking it!

    ReplyDelete
  47. Anonymous2/27/2009

    If you use squash that is already cut and peeled, do you still need to roast it?

    ReplyDelete
  48. Hi Anon,
    the roasting really provides a neat depth of flavor.
    --steph

    ReplyDelete
  49. Anonymous3/02/2009

    Made this tonight and it was great. Our 3 year old was licking his bowl he liked it so much.

    ReplyDelete
  50. Anonymous10/01/2009

    Can I use an acorn squash instead of butternut?

    ReplyDelete
  51. anon, yes. But then you'd have to change the name of the soup. ;-)

    xoxo steph

    ReplyDelete
  52. I love butternut squash and have a few tips for getting it cooking-ready.

    1. Always microwave it before cutting and cut off at the neck to make it easier to cut, as mentioned above.

    2. Don't scoop the slimey stuff and seeds until after you've cooked it- you will be able to just lift it right out with a spoon if removed after cooking.

    3. I cook my halves in the microwave for about 15 minutes- just pop them on a plate or in a glass casserole dish. It makes some loud poppling sounds, but comes out the same as if you roast it in the oven. But without the hassle of turning on the oven (and, in my case, using a lot less electricity.)Be very careful when removing- very very hot!

    ReplyDelete
  53. Just put some in the crockpot a few minutes ago. Had a squash I needed to use and apples from an orchard. I'm assuming the cooking stage was just to loosen the skin of the squash not to cook it completely? If it's in a crockpot for 6 hours, the squash would cook on it's own...? Can't wait to try it. Kitchen's going to smell pretty good when the kids get home from school. Thanks for the recipe.

    ReplyDelete
  54. Yum. I was surprised that it was a bit spicy! But, very yummy.

    ReplyDelete
  55. Thanks for this recipe! My husband is licking his bowl clean right now. I added a bit of apple cider which added a nice sweetness as well. Its so nice to have a recipe for an amazingly creamy soup which doesn't require heavy cream or cheese.

    ReplyDelete
  56. This just finished cooking in my crock pot. BEST. SOUP. EVER. I followed advice from multiple comments before me and had no issue preparing the squash. I went the microwave route to make my soup fat free as well as dairy free. YAY! I only used one apple to cut back on the sweetness and I let 3 cloves of garlic stew in the pot all day with it.

    ReplyDelete
  57. If I make this again I think I will use different seasonings. I left out the cinnamon because I really don't like the taste, and I wish I had left out the cloves too. I think next time I'll use garlic and thyme instead.

    ReplyDelete
  58. Anonymous12/02/2009

    We make this soup at least three times a month. It's one of my new favorites! I like more apples, less onion, but it's all delicious.

    ReplyDelete
  59. YUM!

    I made this last night, and it's definitely going to become a regular around here. I might add one more apple next time, and cut the cloves down by half.

    Had it for lunch today. Half of it I heated up first, and the other half I ate cold. Both were tasty!

    ReplyDelete
  60. Rather than heating up the whole oven just to roast the squash (pumpkin.
    I peel it, dice it & then sautee some of it in a frying pan with the onions, oil & herbs/ spices.
    I dont sautee all the pumpkin this way as it brings out the sweetness which can make it a bit too sweet.
    Catherine

    ReplyDelete
  61. You were right, cutting up the squash was the biggest challenge I've taken all year (so far). I stuck the whole thing in the oven for half an hour, then used a potato peeler to take the skin off. It was still hard.

    However, once it was all said and done... The soup is amazing! My fiance, who has never eaten a squash in his life, took leftovers for lunch. Twice. Thank you so much!!!

    ReplyDelete
  62. Ok, this is yummy. Really yummy. My local grocery chain sells pre-peeled chunks of butternut squash - so I roasted that a while, and made a half-recipe. I liked the creaminess, and the zing from the spices.

    ReplyDelete
  63. I hate cutting up squash too! It's so hard and I'm always afraid I'll cut off one of my fingers. My grocery store sells frozen butternut squash puree that is surprisingly good, even if it sounds bad. It's gone into a couple recipes of mine. I feel very tempted to make your soup but using the frozen squash. How convenient to just place some frozen squash bricks in the crock pot with the other ingredients and walk away! The squash comes in 10 oz packages and I would think 3 or 4 would do it. Yum!

    ReplyDelete
  64. Do you think this soup would freeze well?..I have bunch of butternut squash from the garden and have been looking for a good recipe and I think I've found it!...but I don't think we'd be able to eat it all..so wondering if I could freeze it?!
    Thanks!

    ReplyDelete
  65. READ THIS... I just made Butternut squash soup and it was easy to get the squash cooked:

    1. Preheat oven to 400,
    2. stab the squash with a fork several times
    3. place the WHOLE stabbed squash on a small baking sheet
    4. put the WHOLE squash in oven and roast for 1 hour.

    Peeling was WAY easier, and you don't have to fight to cut it in half! Remove the seeds, and chop for your soup!

    ReplyDelete
  66. Love this recipe - can't wait to make my fave soup in the crock pot - woo hoo!! Thanks!

    With regard to cutting your squash, below is a YouTube video I've found that helps illustrate easy ways to cut and peel. I also saw once where a chef used a rubber mallet and a large knife to cut through an uncooked/un-microwaved squash by first inserting the knife into the squash lengthwise, then tapping on the top of the knife at the tip and near the handle until it was worked all the way through. Pretty clever! But the video below should also help illustrate how to get the job done easily!

    http://www.youtube.com/watch?v=IXcRFUM2MRg

    ReplyDelete
  67. Made this today--EXCELLENT!!! I was eating it as soon as I could scoop it out and mash it up. The flavor is soooo good that I wouldn't recommend any changes (except cooking the squash in the oven for 45 minutes instead of 15--it's just easier). And, I love the fact that there's no dairy or gluten in it.

    ReplyDelete
  68. I just made this from the first cookbook, and IT WAS AMAZING. I am sitting here with a bowl of this soup as I type. I have one tip that I'm not sure others added yet--this soup is nice and spicy with all the spices added, but it was a little too "sharp" tasting for me. My husband loved it just as it is in the recipe, but I added a little milk and stirred it into my bowl to add a little bit more creaminess and tone down the spices. PERFECT.

    ReplyDelete
  69. Love this soup! Borrowed your cookbook Make It Fast, Cook It Slow from the library and I've been so happy to get my crock pots out and make delicious home cooked dishes even on days filled with work or soccer games or other activities that make it difficult to focus on cooking. The recipes are great and I enjoy reading the "verdicts" on each...thank you!

    ReplyDelete
  70. I love this soup. I just use frozen, pre-cut butternut squash from Whole Foods. It's easy and it tastes awesome.

    ReplyDelete
  71. I added a tablespoon of red curry powder and 1/2 cup of heavy cream. Yum!

    ReplyDelete
  72. Oh my goodness. This.is.SO.yummy!! Thank you!

    ReplyDelete
  73. this is my go-to recipe for squash soup. Love it!

    ReplyDelete
  74. Made this today - again for the millionth time. I've decided to spend the time peeling before roasting. Wastes less and it really only takes a few minutes. I had a pear leftover from Thanksgiving and it was just fine in this recipe as a substitute for one of the apples.

    ReplyDelete