This healthy and comforting Crock-Pot® Slow Cooker Butternut Squash Soup recipe is made with smoky chipotle peppers and a hint of warm cinnamon.
We love butternut squash soup and eat it all the time during the fall and winter months. Comforting, nutritious, flavorful and versatile, you really can’t go wrong with butternut squash soup.
To make it even easier to get this luscious soup on the table, I turned it into an easy make-ahead slow cooker soup recipe. Carrots add a hint of sweetness to offset the subtle smokiness and heat from the chipotle peppers in adobo.
For added creaminess and acidity to balance the entire dish, I like to drizzle each bowl with a little plain yogurt right before serving. As an added bonus, topping the soup with cold yogurt is a great way to cool down the dish for hungry toddlers eager to take a bite.
Your spoon is waiting.
Crock-Pot® Slow Cooker Butternut Squash Soup
Ingredients
- 6 cups diced butternut squash – roughly one medium squash peeled seeded and diced
- 4 cups low sodium chicken broth
- 2 medium carrots peeled and diced
- 1 medium onion halved and quartered
- 2 chipotle peppers in adobo sauce optional, remove seeds to keep mild
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon cayenne or pepper
Instructions
- Place all ingredients inside a Crock-Pot® slow cooker and heat on High for 4 hours of Low for 8 hours.
- To puree, use a handheld immersion blender or place in a high speed blender and pulse until creamy.
- Check for seasoning and adjust accordingly. If you want a thinner consistency, add more chicken broth.
- Drizzle with plain yogurt to serve.
Nutrition
Jennifer
Amazing. I love butternut squash soup, and now I have a newfound love of chipotle peppers in adobo sauce! I had never cooked with them before, and I’m eager to try other recipes that you have with them in it!
Liz DellaCroce
I’m so glad you love it!
Jeryl
This soup was beautiful and fragrant, but not edible. The chipotle peppers made the dish so hot that no one, and i really mean NO ONE, was able to eat it! It may be that the peppers needed to be de-seeded, which the recipe does not indicate? I will probably make this soup again and omit the peppers.
Liz DellaCroce
Hi Jeryl,
I’m so sorry this soup was too hot for your taste buds. Yes, that’s correct, if you want to keep the dish mild you just scrape out the seeds. I revised the recipe to note that. Again, many apologies.
Elise Hamilton
Hi, could you use frozen butternut squash for this? Might not be as good, but still good??
Liz DellaCroce
Yes that would be wonderful!!!!
Jackie
Do you know how long I should cook this on a stovetop?
Liz DellaCroce
Here’s my recipe that doesn’t require a stovetop: http://thelemonbowl.com/creamy-butternut-squash-soup/
Erin
Vegetarian? Chicken Broth?!
Liz DellaCroce
You can use vegetable broth Erin.
Linda
How many servings does this recipe make, please ?
Liz DellaCroce
Four servings- sorry about that!
Linda
How many servings does this make, pleasw
Stef
This is delicious, but are you supposed to leave the peppers in when blending?! Sadly, it’s way too hot for my husband, but it has great flavor!
Liz DellaCroce
You can take them out to make it more mild!
Megan @ MegUnprocessed
That looks so good! Love your photography!
Liz DellaCroce
Thank you so much! Raul is amazing!
Beverley Press
delicious recipe…I could have this every night through out the winter xoxo
Liz DellaCroce
I’m so happy to hear it!
Lecy | A Simpler Grace
This looks so good!
Liz DellaCroce
Thank you!
Brenda @ a farmgirl's dabbles
I LOVE the chipotle peppers in this. And super bonus that this soup is made in a Crock Pot!
Liz DellaCroce
Yes exactly! Thanks lady!
Taylor @ Food Faith Fitness
Butternut squash soup is one of my favorite things about the fall! I can’t wait to try this crock pot version!!
Liz DellaCroce
I love fall!
Michelle Lahey
Love the addition of adobo sauce here!
Liz DellaCroce
It’s so good!