Unbelievably smooth, creamy, and flavorful, this comforting butternut squash soup makes itself completely in the crockpot and you’ll never believe it’s only 110 calories per bowl!
The return of everything involving soup and a crockpot, guys. In other words…laziness is in full effect today.
As it should always be when it comes to dinner. Oh, wait…that would have to be every single day. Dang it. <<< ??
I’m clearly a prime example of what you should NOT be when it comes to dinner, guys, but still…I’m perfectly fine over here chilling in my dinner laziness, and the fam hasn’t even complained yet either, so why mess with something that works out so perfectly for all parties?
You know what else is working out rather perfectly right now? This butternut squash soup. Literally my one and only everything right now, no lies, guys.
For the main reason of…it’s made completely in the crockpot and is EVERYBODY’S kinda comfort food. It’s rich, creamy, ultra-flavorful thanks to roasted garlic, and guys, it basically makes itself which is where the laziness comes in.
The only thing you’re really gonna have to do is throw everything on the crockpot, forget about dinner for a few hours, puree the whole thing up ’til creamy, back into the crockpot…
…then let the ever-attractive soup slurping officially commence.
This soup is actually kinda like the butternut squash soup you get at Panera Bread this time of year, except it’s 10x more amazing, super cheap and easy to make, and SUPER healthy to boot. I’m talking only 110 calories per large-ish bowl, guys. Yes, I’ll take the whole crockpot and a straw right now, please and thanks. ♥
Croutons on top are totally optional, but at the same time…not really optional. I gotta have croutons on top of my creamy smooth soups at ALL times, just in case you’re wondering.
And really, I’m not even gonna judge you if you just slurp this soup straight from the crockpot.
I’ve probably never done that myself, but still: no judgement on methods of consumption with soups this killer.
Just take the crockpot and run. You know you want to.
Crockpot Roasted Garlic Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and diced into 1-in cubes (about 6 cups)
- 1 medium onion diced
- 6 cloves roasted garlic
- 2 stalks celery diced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 6 cups chicken broth
- 1/2 cup half-and-half cream
- 2 tablespoons minced fresh thyme
Instructions
-
In a 4-qt crockpot, combine squash, onion, garlic, celery, salt, pepper, and nutmeg. Pour chicken broth over top. Cover crockpot and cook on low heat 5-6 hours or on high heat 3-4 hours until squash is very tender.
-
Working in batches, puree butternut squash mixture in a high-speed blender until completely. Return to crockpot and stir in cream and fresh thyme. Season salt with additional salt and pepper to taste and cook an additional 45-60 minutes on high heat. Serve soup warm and enjoy!
Crockpot soups rock my world!! Try this LIGHTER Crockpot Chicken Enchilada Soup next!!!
Crockpot soup is my absolute favorite! I love how it’s like a set it and forget it type meal. Especially perfect for this busy time of the year. And I’m LOVING the roasted garlic and butternut squash combo, Sarah! That color is so pretty. I wish I could dive right into this for breakfast!
Gayle @ Pumpkin ‘N Spice recently posted…Vanilla Cupcakes with Peppermint Frosting
This soup looks so creamy and dreamy 😉 I’ve never cooked with a crockpot (what?!?) but I’ll have to get my hands on one for an easy and delicious soup like this one!
I definitely want to take the crockpot and run! Butternut squash soup is one of my favorite falls soups and this one is just gorgeous, Sarah! Love the color!!
Butternut Squash soup is the way to my heart and I love all the croutons piled up on this (you can never have enough in my opinion)! Why haven’t I ever made it in the slow cooker? I’m doing this!
marcie recently posted…Dry Brined Orange Rosemary Roasted Turkey
Oh my gosh this soup looks fantastic and made in the slow cooker. YES! Sign me up! I need to make this asap! And croutons are not an option in my opinion. They are a must! 🙂
Yup, I totally wish this was waiting for me in the crockpot for dinner tonight! But alas, it’s not! haha It sounds delicious!!
Ashley recently posted…Chocolate Almond Olive Oil Cake
This looks sooooo creamy and delicious Sarah! I go nuts for anything with roasted garlic and have a big jar of it already made in my fridge at all times. I’ve been super into soup recently, despite San Diego’s 90 degree weather the past few days, and I’m totally trying this ASAP!
Rachel @ Bakerita recently posted…Paleo Almond Coconut Chocolate Chunk Cookies
I plan on making this soup tomorrow, but had a quick question…is the garlic overpowering? I LOVE garlic, but my parents are kinda sensitive to it. My dad said, “6 cloves?!? That’s a lot!”. I don’t want to change the recipe, but if the flavor is strong, I may have to! Please let me know. Thanks!
I personally don’t think the garlic is overwhelming at all, Jamie, but you can definitely reduce the garlic down to three cloves if you’re worried about it!
Looks so good! I made this tonight but mine came out a bit darker in color, more brown and when I added cream it looks like it slightly curdled:( Not sure what I did wrong. Thx
I wanted this for lunch, but i did not have time to let it cook in the crock pot. I made it in a stock pot on the stove. I cut the squash chunks in 1/2 inch cubes, so they cooked quickly. Then I pureed it. It turned out great. I served it topped with shredded parmesan cheese.
I’m SO glad to hear that this soup was a hit for you, Mrs. Hoefker! Love the sound of topping it with Parmesan cheese. 🙂
I bought a package of pre-cut butternut squash from costco the other day and had no idea what the heck I was going to do with it. After seeing the pictures, I’m definitely going to have to make this! The recipe calls for “roasted garlic” I have those minced garlic from the jar (lol). Can I use that?
Thanks,
Karen
Hey Karen! Yes, you can used jarred garlic, however I would only use 1 tablespoon of that since it is a bit stronger.
Thank you for the fast reply!!! Making this right now 😀
So excited that I found your blog-your recipes look great!
I want to make this recipe for a dinner party but have a vegetarian in attendance. Would this still be good with vegetable broth instead of chicken?
Thanks!
Hi Jen! Veggie broth would be a fine sub!
WAY too much thyme. 2 tablespoons or did you mean teaspoons? Yummy but would’ve used much less thyme!
So just started making this soup and accidnelty put everything (cream and thyme) in the crockpot also 🙁 is this going to ruin my soup??
This soup is delicious! Made it in my InstantPot. Used the pressure cooker mode for 9 minutes. Worked out perfectly.
Made this yesterday and added 2 good teaspoons of curry powder-that put it over the edge. Amazing and so very easy!
I looooove the sound of adding curry to this soup, Vanessa!
I love this recipe so much, very easy and very delicious, thank you!!!
I’m so glad you love this soup, Christina! Enjoy. 🙂
Hello Ms. Sarah! Now THIS is looking downright de-lish…well of course, all your dishes do. I’ll be trying this next. Wishing you and yours a wonderful, happy holiday season?
Mine is a bit peppery but still good. Is this the main dish? What do you serve with this? I had about a cup of left over pumpkin purée and added it to the soup. Turned out well. Waiting to see if my husband likes it.
Hi! Would this recipe work if I use veggie broth rather than beef broth? I’m a vegetarian. Thank you! It looks beautiful! I’m thinking itd be nice for Thanksgiving dinner!
Traci Starkweather
Absolutely! Veggie broth would sub perfectly in this soup. 🙂