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
- 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 Information:
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Need more soup recipe ideas? Check out my Pinterest board to find the perfect one!
Jackie
October 26, 2018 at 7:07 pmDo you know how long I should cook this on a stovetop?
Liz DellaCroce
October 28, 2018 at 3:27 pmHere’s my recipe that doesn’t require a stovetop: https://thelemonbowl.com/creamy-butternut-squash-soup/
Erin
November 14, 2017 at 4:35 amVegetarian? Chicken Broth?!
Liz DellaCroce
November 14, 2017 at 1:15 pmYou can use vegetable broth Erin.
Linda
October 30, 2017 at 7:54 pmHow many servings does this recipe make, please ?
Liz DellaCroce
October 31, 2017 at 2:03 pmFour servings- sorry about that!
Linda
October 30, 2017 at 7:53 pmHow many servings does this make, pleasw
Stef
November 27, 2016 at 5:40 pmThis 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
November 28, 2016 at 11:01 amYou can take them out to make it more mild!
Megan @ MegUnprocessed
November 11, 2016 at 10:08 amThat looks so good! Love your photography!
Liz DellaCroce
November 11, 2016 at 3:29 pmThank you so much! Raul is amazing!
Beverley Press
November 11, 2016 at 2:59 amdelicious recipe…I could have this every night through out the winter xoxo
Liz DellaCroce
November 11, 2016 at 3:29 pmI’m so happy to hear it!
Lecy | A Simpler Grace
November 9, 2016 at 8:44 pmThis looks so good!
Liz DellaCroce
November 10, 2016 at 1:46 pmThank you!
Brenda @ a farmgirl's dabbles
November 9, 2016 at 2:02 pmI LOVE the chipotle peppers in this. And super bonus that this soup is made in a Crock Pot!
Liz DellaCroce
November 10, 2016 at 1:46 pmYes exactly! Thanks lady!
Taylor @ Food Faith Fitness
November 8, 2016 at 5:37 pmButternut squash soup is one of my favorite things about the fall! I can’t wait to try this crock pot version!!
Liz DellaCroce
November 10, 2016 at 1:46 pmI love fall!
Michelle Lahey
November 8, 2016 at 12:37 pmLove the addition of adobo sauce here!
Liz DellaCroce
November 10, 2016 at 1:46 pmIt’s so good!