Crock-Pot® Slow Cooker Butternut Squash Soup

Name: Crock-Pot® Slow Cooker Butternut Squash Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4
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; 1 teaspoon cinnamon; 1 teaspoon salt; 1/2 teaspoon cayenne (or pepper)

By Liz DellaCroce 22 Comments

Jump to Recipe Print Recipe

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

This healthy and comforting Crock-Pot® Slow Cooker Butternut Squash Soup recipe is made with smoky chipotle peppers and a hint of warm cinnamon.

4.22 from 14 votes

Print Rate

Course: Soup

Cuisine: American

Keyword: slow cooker, vegetarian

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 4

Calories: 142kcal

Author: Liz DellaCroce

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
1 teaspoon cinnamon
1 teaspoon salt
1/2 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 Facts

Crock-Pot® Slow Cooker Butternut Squash Soup

Amount Per Serving

Calories 142 Calories from Fat 5

% Daily Value*

Total Fat 0.6g 1%

Saturated Fat 0.1g 1%

Polyunsaturated Fat 0.5g

Sodium 1246mg 52%

Total Carbohydrates 33.1g 11%

Dietary Fiber 6.6g 26%

Sugars 8.7g

Protein 4.8g 10%

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to see it and have you share! Tag me at @thelemonbowl on Instagram using the hashtag #thelemonbowl!

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Need more soup recipe ideas? Check out my Pinterest board to find the perfect one!