Butternut Squash Soup

Butternut Squash Soup is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 185 minutes
Servings: 8

Cinnamon and nutmeg give a flavor boost to this butternut squash soup, which is easy to prepare in a slow cooker.

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 2-inch piece fresh ginger, peeled and grated
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. freshly grated nutmeg
  • 2 butternut squash, about 4 lb. total, peeled and cut into chunks
  • 1 Tbs. brown sugar
  • 1/2 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground white pepper, plus more, to taste
  • 4 cups vegetable broth
  • 1/2 cup sour cream
  • Chopped fresh chives or flat-leaf parsley for garnish

Directions:

Sauté the vegetables
In a fry pan over medium heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Add the ginger, cinnamon and nutmeg and sauté until fragrant, about 1 minute more.

Cook the soup
Put the squash chunks in a slow cooker and sprinkle with the brown sugar, the 1/2 tsp. salt and the 1/4 tsp. white pepper. Pour the contents of the fry pan over the squash and add the broth. Cover and cook on high for 3 hours or on low for 6 hours according to the manufacturer’s instructions.

Finish the soup
Using a blender or food processor and working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warm until ready to serve. Adjust the seasonings with salt and white pepper. Ladle the soup into bowls, garnish each portion with a dollop of sour cream and a sprinkling of chives, and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

Rated 5 out of 5 by from My favorite recipe!! With a few minor changes This is absolutely my favorite dish to eat. While I love the recipe, when I make it I personally make the following minor changes: -One squash instead of two. I think it would be far too thick with 2 squash, so I'd either use one or add a little extra water. -A dash of cayenne or red pepper flakes gives it some extra heat. Overall extremely delicious, and you don't even need to make it in a crock pot if you boil the squash beforehand. Amazing, please make!!
Date published: 2019-01-19
Rated 5 out of 5 by from Tastiest "No cream" creamy soup ever!! I received the slow cooker with the book which contained this recipe as a Christmas gift from a friend several years ago. I get excited to make it every autumn, as it is easy, healthy and soooooo delicious. You will just not believe that there is not dairy in it. Practically foolproof. I use the best organic broth I can find and get the squash already peeled and halved or chopped in the market to reduce the work. I make a big batch and freeze it in dinner size containers.
Date published: 2018-09-02
Rated 5 out of 5 by from Easy delicious fall soup The soup has a beautiful golden color. An immersion blender makes the finishing step quick work.
Date published: 2012-08-24
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