Creamy Slow Cooker Butternut Squash Soup

Rule #143: Slow Cookers are made for the flavors of fall.

Fall is here, y’all! Time to bust out those slow cookers and crock pots and throw on some comfy clothes. This Creamy Slow Cooker Butternut Squash Soup is oh-so-simple to make (dump-and-go), and it’s light on the calories! It truly embodies the creamy, cozy flavors of fall.


I love to top ours with chopped bacon and roasted pepita seeds, but you can definitely skip one or both of those. This would also be delicious with creamy goat cheese melted right into the warm, comforting soup.


Creamy Slow Cooker Butternut Squash Soup

First, throw in some chopped butternut squash, veggie stock, diced onion, minced garlic, Kosher salt, black pepper, pinch each of cinnamon and nutmeg, and finally some fresh sage and thyme leaves (these can be subbed for dry herbs, too). Cook in your slow cooker on high for 4 hours or low for 8.


You want your delicious butternut squash to be nice and tender, but not overly mushy.


Now, you can use either an immersion blender like this one (similar to mine) or carefully transfer the mixture to a blender to purée. Remember that if you’re transferring the soup to a blender to leave the top off (cover with a towel instead) to allow the steam to escape. Otherwise, you’ll have one gigantic, delicious mess all over your kitchen!


Blend until your desired consistency.


Then, add in the little bit of naughty this soup loves: heavy cream. Just a 1/2 cup is plenty!


Ahhhhh. Dinner is done, my friend.


This recipe makes 6 very good sized servings coming in at under 170 calories each, 7g fat, 21g net carbs, and 2g of protein. The best part is this soup is that is looooooves the freezer! Make a big batch and freeze each individual portion! Then, pull it out the night before you want to eat it. It’s a perfect, make ahead fall lunch or dinner!


HAPPY FALL, Y’ALL! I’m shoutin’ it from the rooftops!

Creamy Slow Cooker Butternut Squash Soup

1 large butternut squash, peeled, seeded, cubed (about 2¼ lbs.)
4 cups veggie stock (1 quart)
½ yellow onion, diced
3 cloves garlic, minced or pressed
2 tsp. Kosher salt
¾ tsp. freshly ground black pepper
Pinch of cinnamon
Pinch of nutmeg
4 fresh sage leaves, chopped (or ¼ tsp. dried sage)
8 springs fresh thyme (or ¼ tsp. dried thyme)
½ cup heavy cream
Bacon, chopped, for garnish
Pepita seeds, for garnish

Combine all ingredients except for the heavy cream and garnishes in your slow cooker, stir to combine, cover, and cook on high for 4 hours or low for 8.

Once butternut squash is cooked through and softened, stir in the heavy cream. Using an immersion blender, blend the soup until your desired consistency. Or, carefully transfer the soup to a blender, cover the top with a towel to allow heat to escape, and blend until your desired consistency.

Garnish with chopped bacon and pepita seeds.

This soup also freezes very well, so make some extra for leftovers!

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