Crock-Pot Acorn Squash Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6
  • 2 Medium Acorn Squashes, Cut into wedges
  • 1 Small Yellow Onion, finely diced
  • 1 (32 Oz.) Carton Low-Sodium Vegetable Broth
  • 1 Clove Garlic, Minced
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Fresh Rosemary
  • Whipping Cream, optional
  • Salt & Pepper to taste
  1. Place wedges of squash into a 6-quart crock-pot.
  2. Add vegetable broth, onion, garlic, thyme and rosemary.
  3. Cover and cook on low 4-6 hours until squash is tender.
  4. Fish squash wedges out of crock-pot and place on a plate and set aside to cool to the touch.
  5. Once squash is cool enough to handle, use a spoon to scoop the flesh out of the skin and add the flesh back into the crock-pot.
  6. Cook for 20-30 minutes more in the covered crock-pot to warm the squash back up.
  7. Puree the soup in the crock-pot with a hand-held immersion blender. Additionally you can purée in a regular blender, be careful blending hot liquids.
Serve with a nice crusty bread and salad for a filling and nutritious meatless meal. Optionally you may wish to top each bowl with 1 teaspoon heavy whipping cream to add just a smooth touch to the palate.
Recipe by Crock-Pot Ladies at