Butternut squash soup has to be one of the best things about Fall (save for Halloween parties and…well all things Halloween!) Even better? This recipe is done with a slow cooker!

Crockpot cooking is a constant in my family, given our desire to eat healthy but also save time. This recipe is great if you’re looking to save time on Thanksgiving or just want a nice dinner to come home to on a cool Autumn night.

Butternut Squash soup recipe

Crockpot Butternut Squash Soup Recipe, slow cooker soup recipe

This butternut squash soup has become a staple throughout the colder months and it’s not only an absolutely amazing comfort food, but it’s fairly healthy, too!

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Required equipment:

  • Crockpot/Slowcooker
  • Immersion blender (we have this one and it’s my absolute most favorite kitchen tool!)

Crockpot Butternut Squash Soup Recipe, slow cooker soup recipe

Ingredients:

  • 2 Cups Vegetable Stock
  • 3 Cloves of Garlic, diced
  • 1 Large Onion, diced
  • 1 Medium-Sized Butternut Squash, peeled and diced
  • 1 Cup of Baby Carrots (chopped regular carrots are fine, too)
  • 2 Apples (Granny Smith tastes best for this recipe, imo), diced
  • 1/8th tsp of cayenne pepper
  • 1/4th tsp of black pepper
  • 1/2 tsp of garlic powder
  • 1/4th tsp salt
  • 1/2 Cup of Heavy Cream (optional, and to be put in at the end)

Place stock, garlic, onion, squash, carrots, apple, and seasonings in the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours, until the squash is soft.

Using the immersion blender, puree the mix until smooth, then stir in the cream.

Serve with optional garnishes, such as red pepper or sour cream.

Crockpot Butternut Squash Soup Recipe, slow cooker soup recipe

It makes about 6 servings, depending on how garnishes and cream, but just the soup itself, per serving (assuming 6) breaks down like:

Calories: 126
Fat: 5 (this is with the cream)
Carbs: 15
Fiber: 3
Protein: 1

It’s a warming, delicious fall side or light meal if coupled with a solid protein, like roast pork. Depending on if you’re just beginning keto, the 12 net carbs per serving might be “a lot” for you, but it’s fairly low carb and low GI, in addition to being crammed with vitamins.

Enjoy!

What’s your favorite part about Fall (other than Halloween, of course…)?

 

10 Comments

    • Monechetti Reply

      It’s really exceptionally good. I’ve got a 3 part recipe post on soups coming up this month, one of which is my roasted cauliflower soup (it’s amazingly good).

    • Monechetti Reply

      I love it honestly. It’s so comforting and healthy.

    • Monechetti Reply

      I’ve used canned coconut milk before and it’s actually better (in my opinion). I spice it with Thai or Indian spices and it’s delicious. You could also use whole milk I would imagine, too.

  • Robin Reply

    I LOVE butternut squash soup! Looks like a great recipe! I’m saving it for my files! I just made a different recipe about 2 weeks ago. I follow Weight Watchers and mine is one of their recipes have that is amazing too; however, no heavy cream in that one. LOL!

  • Silly Mummy Reply

    That looks nice. I don’t love squash myself, but my kids would like this!

  • Jennifer Reply

    Something to look forward to this fall.

  • Linda Hobden Reply

    Ideal for the colder weather – delicious, warming & good for you! just the sort of recipe I love – thanks for sharing 😊

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