Crock-Pot® Slow Cooker Butternut Squash Soup

4.16 from 20 votes

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

Course Soup

Cuisine American

Diet Vegetarian

Keyword slow cooker, vegetarian

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings

Calories 142kcal

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

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.