Whip up this easy vegetarian recipe for Crock-Pot Acorn Squash Soup and enjoy a bowl of hot healthy soup for Meatless Monday or any day of the week!
Slow Cooker Acorn Squash Soup
We have had a few requests recently for some vegetarian dishes made in the crock-pot so we are going to see what we can come up with! While none of us ladies are vegetarian we are always willing to give it a try.
Going meatless one day a week is not that hard. I grew up vegetarian as a small child and so I don’t think it is too hard to find some great meatless dishes and introduce them to my kids.
Today’s Meatless Monday recipe is for an acorn squash soup. Very easy to prepare and while my children balked at the bowl of soup put before them (honestly it sort of looked like baby food) I bribed them with Halloween candy encouraged them to just give it a try.
And so they did, and so they actually liked the soup!!
I served it with a crusty load of French bread and they liked using the soup as a dip for their bread. That works for this mom! This soup is full of fiber, low in fat and is quite tasty. It really hit’s all the spots on the “healthy” meter as far as recipes go!
TIP – Cutting an acorn squash is difficult. Learn how to cut a hard squash.
Equipment Needed For Crock-Pot Acorn Squash Soup Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Cutting Board
- Measuring Spoons
- Immersion Blender Or Regular Blender
Frequently Asked Questions
No, in this recipe you cut the squash in half, remove the seeds and cut the acorn squash into wedges. Cook them in the slow cooker and then peel the squash. I find this method to be the easiest way to remove the skins as they come off easily once the squash is cooked.
If you are not a vegan or vegetarian you can easily swap out chicken broth for the vegetable broth in this recipe.
This soup recipe freezes beautifully. To freeze just pack it away in freezer containers or freezer bags and stash them away in the freezer for up to 6 months. I personally like to freeze this soup in single portion sizes so I can just heat up one serving for a healthy Weight Watchers friendly lunch!
Gluten Free | Low Calorie | Low Carb | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegan | Vegetarian
This recipe for Crock-Pot Acorn Squash Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Amazing Slow Cooker Soup Recipes!
- Crock-Pot Beef and Sweet Potato Soup
- Slow Cooker French Onion Soup
- Crock-Pot Italian Sausage Tuscan Bean & Kale Soup
- Slow Cooker Cheese, Beer & Bratwurst Soup + Video
- Crock-Pot Creamy Tomato Basil Soup
Crock-Pot Acorn Squash Soup Recipe
- 2 Medium Acorn Squash (Seeds Removed, Cut Into Wedges)
- 1 Small Yellow Onion (Peeled And Finely Diced)
- 32 Ounces Vegetable Broth
- 1 Clove Garlic (Minced)
- 1 Tablespoon Fresh Thyme Leaves
- 1 Tablespoon Fresh Rosemary Leaves
- Salt & Pepper (To Taste)
- Place wedges of squash into a 6-quart or larger slow cooker.
- Add vegetable broth, onion, garlic, thyme and rosemary.
- Cover and cook on LOW for 4 to 6 hours or until squash is tender.
- Fish squash wedges out of slow cooker and place on a plate and set aside to cool to the touch.
- 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 slow cooker.
- Recover and cook an additional 20 to 30 minutes on LOW until the squash is warmed back up.
- Puree the soup in the slow cooker with a hand-held immersion blender. Additionally, you can purée in a regular blender, being careful while blending hot liquids.
Do you peel the squash when you put it in the cooker or are they raw wedges with the skin on?
Lady Heidi says
The squash skin is removed after the wedges of squash are cooked
Madelaine Read says
Thank you ladies. I stayed away from the crockpot for too many yrs. I neglected the internet as a means to find recipes I would like. My husband had a negative opinion of crockpot meals. I don’t cook alot, and we are home all the time and don’t eat out much.
I will say it for you (anyone reading this)….. not using the crockpot because you don’t know what to cook in it……is DUMB!
There I said it. Now I want to cook MOST meals this way. I already found lots of your recipes I can’t wait to try. Thanks again.
Lady Heidi says
So glad you got over your fear of the crock Madelaine! And I am so glad we helped you find some tasty new recipes 🙂
Emilee @ CrockPotLadies says
Glad you enjoyed it, Charlotte!
Denise Johnson says
Delicious! Just made this recipe and it’s full of flavor. I used Herbes de Provence and low sodium vegetable broth.