Slow Cooker Butternut Squash Soup

My favorite season is here and I am beyond excited! I love all things pumpkin, butternut squash, sweet potatoes, pumpkin spice, and all the jazz! And as you probably already know, it’s also the soup season! So my first fall recipe for the season is this super easy and tasty slow cooker butternut squash soup, and you are going to love it!

The Ingredients

So to make this soup you will need:

Butternut squash, sweet potatoes, carrot, onion, and garlic.And things that you probably already have in your kitchen, cinnamon stick, nutmeg, salt, and pepper.

If you don’t have any sweet potatoes or carrots on hand, that’s totally fine you can skip those.

How to make Crockpot Butternut Squash Soup

All you need to do is chop up the veggies, throw them in your crockpot and cook! Let’s get into more detail:

Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife.Peel and dice the sweet potatoes, and do the same with the carrot.Peel and dice an onion, and finally peel and mince the garlic.

Add the spices, salt, and pepper. And pour in the vegetable stock.Cook on high for 3-4 hours, or low for 6-7 hours.Once the cooking is finished, open the lid and discard the cinnamon stick.Using a hand blender, blend the soup until smooth. Have a taste and see if you would like to adjust any seasonings.

Instant Pot Butternut Squash Soup

You can cook this soup in the Instant Pot if you’re an Instant Pot user, or don’t have time to cook it in the Crockpot. Here’s what you need to do:

Prepare your ingredients as explained above, add them to the Instant Pot and cover with the vegetable stock.Cover with the lid, and set the vent on SEALING position. Press on MANUAL or PRESSURE COOK on high and set on 10 minutes. Once the cooking is finished, quickly release the steam and carefully open the lid. Discard the cinnamon stick.Using a hand blender, blend the soup until it’s smooth.

How to store this soup?

Store in the fridge in an airtight container for up to 7 days.

How to freeze this soup?

This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months. I love how I can just thaw and reheat a portion of this soup any day and have it for lunch, yum!