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Made completely in the crockpot and perfectly smooth and creamy, this crockpot butternut squash soup is easy to prepare and a soup favorite!
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4.75 from 8 votes

Crockpot Butternut Squash Soup

Made completely in the crockpot and perfectly smooth and creamy, this crockpot butternut squash soup is easy to prepare and a soup favorite!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 110kcal

Ingredients

  • 1 medium butternut squash, peeled and diced into 1-in cubes (about 6-7 cups)
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 6 whole unpeeled cloves garlic
  • 1 bay leaf
  • 1/4 teaspoon ground nutmeg
  • 6 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh thyme
  • Salt and pepper to taste

Instructions

  • In a 4-qt crockpot, combine squash, onion, celery, garlic, bay leaf, 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.
  • Remove bay leaf and garlic. Discard bay leaf and peel skin from garlic. Finely mash garlic into a paste and return to soup.
  • Working in batches, puree soup in a high-speed blender until completely smooth OR use an immersion blender. Return soup to crockpot and stir in heavy cream and fresh thyme. Season soup with salt and pepper to taste
  • Cover crockpot and cook soup an additional 45-60 minutes on high heat. Serve soup warm and enjoy!

Video

Nutrition

Serving: 12 oz soup | Calories: 110kcal | Carbohydrates: 16g | Protein: 5.3g | Fat: 3.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Cholesterol: 7mg | Sodium: 915mg | Fiber: 2.9g | Sugar: 3.5g