Crock-Pot Butternut Squash Soup

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!

Crock-Pot 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!

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Crock-Pot Butternut Squash Soup Recipe

Print Recipe Crock-Pot Butternut Squash Soup Recipe

Rating	Votes: 3 Rating: 4 You: Rate this recipe!
Servings	6
Prep Time	20minutes
Cook Time	480minutes

Ingredients

• 36 ounces Butternut Squash peeled and cubed
• 1 whole Onion diced
• 1 whole Apple tart such as Granny Smith, peeled and diced
• 2 cups 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 Salt
• 8 ounces Cream Cheese
• 1 pinch Ground Paprika

Servings:

Ingredients 36 ounces Butternut Squash peeled and cubed 1 whole Onion diced 1 whole Apple tart such as Granny Smith, peeled and diced 2 cups 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 Salt 8 ounces Cream Cheese 1 pinch Ground Paprika Servings:

Rating Votes: 3 Rating: 4 You: Rate this recipe! Servings 6 Prep Time 20minutes Cook Time 480minutes

Instructions

1. I used a liner for easy clean up.
2. Combine all ingredients except for the cream cheese and paprika in your Crock-Pot.
3. Cook on low for 6 to 8 hours.
4. When the soup will be ready in about 30 minutes, cut up the cream cheese into chunks and place into the soup so that it can soften.
5. After that 30 minutes, pour the soup into a blender (I did it in two batches) and blend until smooth, being careful not to over blend.
6. Check flavor of soup in case more salt or pepper need to be added.
7. I served with a dusting garnishment of paprika on the soup.

Recipe Notes

For those that want to chop their own Butternut Squash. It can help to cut in half and roast in the oven for about 30 minutes to help make it easier to chop. I would use 300 degrees. I found our butternut squash fresh bags at Walmart, they come in 12 ounce bags and are Marketside brand.

Nutrition Information

Calories: 250kcal, Total Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Cholesterol: 47mg, Sodium: 254mg, Potassium: 165mg, Carbohydrates: 30g, Dietary Fiber: 4g, Sugars: 5g, Protein: 6g, Vitamin A: 293%, Vitamin C: 67%, Calcium: 11%, Iron: 10%

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