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Crock-Pot® Slow Cooker Butternut Squash Soup

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

slow-cooker-butternut-squash-soup-a-healthy-vegetarian-recipe

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. 

slow-cooker-butternut-squash-soup-a-fast-dinner-recipe

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.

slow-cooker-butternut-squash-soup-a-healthy-crock-pot-recipe

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

Crock-Pot® Slow Cooker Butternut Squash Soup

4.32 stars average
This healthy and comforting Crock-Pot® Slow Cooker Butternut Squash Soup recipe is made with smoky chipotle peppers and a hint of warm cinnamon.
PREP: 10 mins
COOK: 4 hrs
TOTAL: 4 hrs 10 mins
Save
Servings: 4

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.

Nutrition

Calories: 142kcalCarbohydrates: 33.1gProtein: 4.8gFat: 0.6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gSodium: 1246mgFiber: 6.6gSugar: 8.7g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

28 Comments

  1. 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!!!

  2. 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!

  3. 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.

    1. 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.

  4. 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!

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