Photo of a wooden bowl filled with thick and creamy orange colored soup with pumpkin seeds and fresh herbs sprinkled on top and around it

Cozy up to a warm bowl of this hearty butternut squash soup brimming with seasonal flavors

Photo of kitchen items including a strainer, cooking pot with lid, knife, and black spoons and spatulas in a red container, as well as several vegetables arranged on a counter
Make sure you gather all your tools and ingredients before you start - you don't want to be scrambling mid-recipe to find something you forget!

You Will Need

  • Slow cooker (at least 5 qt)
  • Mixing spoon
  • Measuring spoons
  • Countertop blender or immersion blender
  • Ingredients

  • 1 lg butternut squash, peeled and chopped
  • 2 lg apples, peeled, cored, and chopped
  • 1 yellow onion, peeled and diced
  • 4 lg carrots, chopped
  • 4 lg celery stalks, chopped
  • 4 cup low-sodium vegetable or chicken broth
  • 2 cloves garlic, minced
  • 1 tsp nutmeg
  • Salt and pepper to taste

  • Instructions

    1. Place ingredients in a slow cooker and stir to combine. Cook for 3-4 hours on high or 8-10 hours on low. The squash pieces should be soft enough to mash easily with a fork.


    2. Process in batches in a stand blender or directly in the slow cooker using an immersion blender until smooth and creamy.


    3. Garnish with roasted pumpkin seeds and fresh grated parmesan cheese if desired and serve with a crusty bread.


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