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
Equipment
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.
I pinned this recipe, Liz! It looks so good!! I’ll probably leave out the chipotle peppers though, my husband and I don’t care for hot and spicy stuff! I think the cayenne pepper will be enough!😳😀. I’m going to make it this weekend! Happy New Year to you and your family, Liz!!!
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!
I’m so glad you love it!
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.
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.
Hi, could you use frozen butternut squash for this? Might not be as good, but still good??
Yes that would be wonderful!!!!
Do you know how long I should cook this on a stovetop?
Here’s my recipe that doesn’t require a stovetop: https://thelemonbowl.com/creamy-butternut-squash-soup/
Vegetarian? Chicken Broth?!
You can use vegetable broth Erin.
How many servings does this recipe make, please ?
Four servings- sorry about that!
How many servings does this make, pleasw
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!
You can take them out to make it more mild!
That looks so good! Love your photography!
Thank you so much! Raul is amazing!
delicious recipe…I could have this every night through out the winter xoxo
I’m so happy to hear it!
This looks so good!
Thank you!
I LOVE the chipotle peppers in this. And super bonus that this soup is made in a Crock Pot!
Yes exactly! Thanks lady!
Butternut squash soup is one of my favorite things about the fall! I can’t wait to try this crock pot version!!
I love fall!
Love the addition of adobo sauce here!
It’s so good!