Butternut Squash Soup
It is currently 60 degrees and sunny in Atlanta and I am in HEAVEN! Max and I made pancakes and eggs this morning with the patio doors open and fall-scented candles burning. I genuinely cannot think of a more perfect Saturday morning! So, what better time to share one of my favorite fall recipes?
This slow cooker Butternut Squash Soup is super easy and delicious! As soon as it gets colder every year, Max starts requesting it for dinner on a weekly basis. It’s one of my favorites because it’s an easy, one pot meal with minimal cleanup. It is also nut free, gluten free, and vegetarian – so it can please a crowd of dietary-restricted eaters!
My diet is mainly vegetarian, so I personally love this soup as the main dish of a meal with a side of my Shaved Lemon Truffle Brussels Sprouts. However, if you are more of a meat lover, it also works perfectly as a side or starter!
Thanks to my trusty Crock Pot (my exact one linked HERE), this soup could not be more simple to make! Scroll down for complete recipe with notes!
Combine all of your ingredients (minus the cream cheese) in your Crock Pot. I buy the pre-cubed butternut squash from Whole Foods which is a MAJOR time saver here because cutting a butternut squash can be a huge pain. If you do choose to buy a whole squash and cut it yourself, you will need to do so before this step.
Cook on low for 5-6 hours or on high for approximately 3 hours. I won’t lie, I usually cook it on high because I never start it in time to wait 5-6 hours and my Crock Pot cooks it perfectly in about 3 hours. Your particular Crock Pot or slow cooker may vary, but you’ll know it’s done with the squash is fork tender and slightly mushy (as in the photo above).
Once the squash is fully cooked, use an immersion blender (my exact one linked HERE) to blend the ingredients until they are completely smooth. If you do not have an immersion blender, you can use a regular blender and work in batches until you have blended all of the soup. I love using the immersion blender because it enables me to contain the meal to one-pot and reduce cleanup, but a regular blender works just as well!
Once the soup is blended smooth, add in the cubed cream cheese and whisk to incorporate. Recover the Crock Pot and cook for 15 more minutes, or until cheese is fully melted. Whisk again to ensure all ingredients are incorporated, spoon into bowls, and serve!
Let me know if you try this recipe, I would love to hear what you think! What are some of your favorite fall recipes? As always, thank you for reading! XOXO
- 2 lbs butternut squash* (cubed)
- 1 large sweet onion (chopped)
- 2 cups water
- 4 chicken bouillon cubes**
- 8 ounces low fat cream cheese*** (cubed)
- salt (to taste)
- cayenne pepper (to taste)
Combine all ingredients (except cream cheese) in slow cooker
Cook on high for 3 hours or on low for 5-6 hours. It is done when the butternut squash is fork tender and slightly mushy
Using an immersion blender (or work in batches with a standard blender), blend all ingredients until smooth
Add cubed cream cheese and whisk to combine
Cook for 15 more minutes or until cheese is melted and fully incorporated
Spoon into bowls and serve!
*I buy two pre-cubed packages of butternut squash from Whole Foods
**I use a vegan chicken bouillon substitute from Whole Foods in order to keep the recipe vegetarian, but you can use standard chicken bouillon if this is not a concern
***You can substitute non-dairy cream cheese if you need the recipe to be vegan
My exact pumpkin bowls are a few years old from Sur la Table. Although they are no longer available, there are always cute new pumpkin bowls that pop up every year. I’ve linked my favorite current ones below!