Print

Creamy Slow Cooker Butternut Squash Soup Recipe Easy and Delicious with Toasted Pepitas

slow cooker butternut squash soup - featured image
Print Recipe

A comforting and creamy slow cooker butternut squash soup with warm spices and crunchy toasted pepitas, perfect for cozy evenings and busy days.

Ingredients

Scale
  • 2 medium-sized butternut squash, peeled and cubed (about 4 cups / 600 g)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth (low-sodium preferred)
  • 1/2 cup (120 ml) heavy cream or coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or butter
  • 1/4 cup (35 g) pepitas (pumpkin seeds), toasted
  • 1 teaspoon fresh thyme or sage, chopped (optional)

Instructions

  1. Peel and cube the butternut squash into roughly 1-inch pieces. Chop the onion and mince the garlic (10-15 minutes).
  2. In a skillet, heat olive oil or butter over medium heat. Add chopped onion and cook for 5 minutes until softened and translucent. Add garlic and sauté for 1-2 minutes until fragrant.
  3. Transfer sautéed onion and garlic to the slow cooker. Add cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir gently to combine.
  4. Set slow cooker to low and cook for 5-6 hours until squash is tender.
  5. Use an immersion blender to puree the soup until smooth and creamy. Add broth or water if too thick.
  6. Stir in heavy cream or coconut milk and chopped herbs if using. Adjust salt and pepper. Warm through for 10-15 minutes on low.
  7. Toast pepitas in a dry skillet over medium heat for 2-3 minutes until golden and popping, stirring frequently.
  8. Ladle soup into bowls and sprinkle with toasted pepitas. Optionally drizzle with olive oil or cream.

Notes

Sautéing onion and garlic before adding to the slow cooker enhances flavor. Toast pepitas just before serving for best crunch. For a dairy-free version, use coconut milk instead of cream. Soup can be cooked on high for 3-4 hours if short on time but low and slow yields better texture. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months (without pepitas).

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, toasted pepitas, cozy dinner, vegetarian soup, gluten-free soup, easy soup recipe

Find it online: https://bitefuljoy.com/creamy-slow-cooker-butternut-squash-soup-recipe-easy-and-delicious-with-toasted-pepitas/