slow cooker butternut squash soup
Soups & Salads
Slow-Cooker Butternut Squash Soup
Make this comforting slow-cooker butternut squash soup recipe with ease. It requires just 20 minutes of prep time and offers leftovers that last the entire week.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
- 1 pound yukon gold potatoes (about 2 medium), cut into 3/4-inch pieces
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 to 6 cups chicken or vegetable broth
- sour cream, optional
Directions
- In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours.
- Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.
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