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
- 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
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.