Butternut squash, spices and just a hint of cream cheese combine in this easy, creamy and smooth recipe for Crock-Pot Butternut Squash Soup! A delicious comforting soup that is perfect for those cold autumn days!
Slow Cooker Butternut Squash Soup
I always start salivating when I walk by chopped butternut squash. I LOVE butternut squash soup, but have only ate it in restaurants or at gatherings, I’ve never made the jump to make my own.
Well I noticed a while back that my local grocery store sold 12 ounce bags of fresh, cut up cubes of butternut squash. I could make a soup without having to attack a poor squash trying to get it all peeled and cubed. Score!
Special Diets
Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sodium | Low Sugar
This recipe for Crock-Pot Butternut 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
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Crock-Pot Butternut Squash Soup Recipe
Equipment
- 6 Quart Crock-Pot or larger
Ingredients
- 36 Ounces Butternut Squash (peeled and cubed)
- 1 Medium Yellow Onion (peeled and diced)
- 1 Medium Granny Smith Apple (peeled and diced)
- 2 Cups Low-Sodium Chicken Broth
- ¼ Teaspoon Freshly Ground Black Pepper
- ¼ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- ¼ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Allspice
- ¼ Teaspoon Kosher Salt
- 8 Ounces Cream Cheese
Instructions
- Add all ingredients, except the cream cheese to a 6 quart or larger slow cooker and stir to combine.36 Ounces Butternut Squash –1 Medium Yellow Onion –1 Medium Granny Smith Apple –2 Cups Low-Sodium Chicken Broth –1/4 Teaspoon Freshly Ground Black Pepper –1/4 Teaspoon Ground Nutmeg –1/4 Teaspoon Ground Cloves –1/4 Teaspoon Ground Cinnamon –1/4 Teaspoon Ground Allspice –1/4 Teaspoon Kosher Salt
- Cover and cook on LOW for 6 to 8 hours or until the cubes of butternut squash are cooked through.
- Cut up the cream cheese into cubes and add to soup. Turn slow cooker OFF and allow to sit for 30 minutes to allow the cream cheese to soften.8 Ounces Cream Cheese
- Carefully blend the soup until pureed using either a regular blender (you may need to do it in a couple batches) or a emersion blender.
- Taste soup and season with additional salt and pepper if desired.
- Ladle hot soup into bowls, garnishing with a sprinkle of fresh pepper, a pinch of paprika or a swirl of cream if desired and enjoy!
Nutrition
Just tried this recipe… Delicious!!
Glad you liked it!
Made this (with a couple tweaks) and it is one of the best things to come out of my kitchen! Thanks for sharing!
Can you use any kind of squash? I live in Mexico & I’m not sure what kind some of them are!
You should be able to use just about any kind of hard skinned winter squash in this recipe. Squashes like acorn squash, pumpkin, etc should work just fine Denise.
a friend loved this, soup but she dosent have a crock pot can ti be done on the stove
Hi Ginny,
This recipe hasn’t been tested on the stove, but I’m sure she could! I would follow the recipe and simmer on medium/low (stirring every so often) till the squash was cooked through and tender, then she could use a blender or an immersion blender to blend it up. Hope she enjoys!