Ella Walter
Butternut squash soup is a delicious, hearty, and healthy meal that can be made in a crockpot or slow cooker. It is a perfect autumnal dish, full of flavour and seasonal vegetables, and is incredibly easy to make. This soup is also vegan, vegetarian, and gluten-free, making it a great option for hosting dinner parties. With a few simple steps and a few hours of cooking, you can create a comforting and creamy bowl of soup.
| Characteristics | Values |
|---|---|
| Type of dish | Soup |
| Main ingredient | Butternut squash |
| Other ingredients | Onions, carrots, garlic, thyme, sage, apples, cinnamon, nutmeg, cayenne, salt, pepper, broth, coconut milk, heavy cream |
| Dietary options | Gluten-free, vegan, vegetarian, dairy-free |
| Cook time | 3-8 hours |
| Recipe yield | 6 servings |
| Storage | Refrigerate leftovers for up to 2 days, freeze for up to 3 months |
| Suggested accompaniments | Bread, grilled cheese, salad |
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What You'll Learn
Prepping the ingredients
To prep the ingredients for a squash soup in a crockpot, you'll first want to decide whether to use fresh or frozen butternut squash. Using frozen squash can save time and effort, as peeling and cubing fresh squash can be frustrating and time-consuming. However, if you do opt for fresh squash, peel the entire squash before slicing it into cubes. You can also add other types of squash, such as acorn, delicata, Honeynut, or kabocha, along with or instead of butternut squash.
Once you've prepared your squash, you can move on to the other ingredients. Many crockpot squash soup recipes include onions, carrots, and garlic, which you can choose to sauté beforehand for a more finished flavour. If you decide to sauté, heat some olive oil in a large stockpot over medium-high heat and add the onions, cooking until they are softened and translucent. You can then add the carrots and garlic to the pot and continue cooking until they are softened as well.
Some recipes also call for herbs and spices such as thyme, sage, cayenne, cinnamon, and nutmeg. If using dried herbs, you can add them directly to the crockpot with the other ingredients. If you are using fresh herbs, you can add them to the pot with the onions, carrots, and garlic, or you can tie them into a bundle to make removal easier before blending the soup.
Finally, you'll need to decide on a liquid base for your soup. Options include vegetable broth, chicken broth, or coconut milk. If you want a creamier soup, you can use heavy cream or a plant-based cream alternative instead of coconut milk. Keep in mind that using chicken broth will add more sodium to the dish, so opt for low-sodium broth if you want more control over the seasoning.
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Cooking the soup
First, prepare your ingredients. If you're using fresh butternut squash, peel and dice it. You can also buy pre-cut butternut squash or use frozen butternut squash. If you're using frozen squash, let it thaw in the refrigerator overnight and pat it dry before cooking.
Next, decide whether you want to sauté your vegetables or not. Sautéing your vegetables first will give your soup a more rounded flavour, but it's not necessary. If you choose to sauté, heat some olive oil in a large skillet or stockpot over medium-high heat. Add your diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. You can also add other vegetables and herbs such as carrots, garlic, and sage to the skillet and sauté them together.
Now it's time to assemble your soup in the crockpot. If you didn't sauté your vegetables, simply add all the ingredients to the crockpot and stir well. Add the butternut squash, onion, carrot, garlic, thyme, and sage to the pot. Pour in your chosen broth (vegetable or chicken) and season with salt and pepper. You can also add a pinch of cayenne for a little spice. If you're using sausage in your soup, make sure to brown the sausage in a skillet first and drain the grease before adding it to the crockpot.
Cover the crockpot and set it to cook. You can cook the soup on low for 6 to 8 hours or on high for 3 to 4 hours. It's ready when the squash is tender and can be easily mashed with a fork. If you're using sausage, cook the soup for no more than 3 1/2 hours on high or 5 hours on low to prevent overcooking the sausage.
Once the soup is cooked, it's time to puree it. You can use an immersion blender directly in the crockpot or transfer the soup in batches to a regular blender or food processor. Blend until the soup is silky smooth. If the soup is too thick, add a splash of water or additional broth to thin it out.
Finally, taste and season the soup generously with salt and pepper as needed. If you're using coconut milk, add it now and stir to combine. Serve the soup warm with your desired toppings and enjoy!
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Pureeing the soup
To puree the soup, you can use an immersion blender directly in the crockpot. This is an excellent option for pureeing creamy soups as it saves the messy transfer to a blender. If you don't have an immersion blender, you can use a regular blender or food processor, blending the soup in batches. Continue blending until the soup is silky smooth.
If you prefer a thinner soup, you can add a splash of water or additional broth to thin it out. You can also add coconut milk to thin the soup and adjust the consistency to your liking.
Some recipes suggest roasting the squash in the oven until slightly charred before adding it to the crockpot. This adds a different dimension of flavor to your soup.
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Storing the soup
Storing your butternut squash soup is a straightforward process. If you're planning to eat your soup within four days, store it in an airtight container in the fridge. If you don't think you'll get through all your soup within that time, it's best to freeze it.
Freezing your soup is a great way to ensure it lasts for months rather than days. To freeze your soup, start by letting it cool down to room temperature. Then, transfer the soup to a freezer-safe, airtight container, leaving a little space at the top of the container for the liquid to expand as it freezes. You can also use a thick, freezer-safe zip-top bag—just be sure to get as much air out of the bag as possible before sealing it. Lay the bag flat in your freezer, and your soup will be ready to stack or file away once frozen.
When you're ready to eat your frozen soup, take it out of the freezer the night before and let it thaw in the refrigerator. Then, simply reheat your soup on the stovetop or in the microwave until it's warmed through.
A couple of extra tips: try not to wash your squash before storing it, as moisture can speed up decomposition. And, if you're using fresh herbs in your soup, it's best to add them after you've thawed and reheated your soup to preserve their flavor and texture.
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Serving the soup
Now that your soup is cooked, it's time to serve it! But before you do, there are a few optional steps you can take to elevate your dish. Firstly, if you want to thin out your soup, add some extra coconut milk or broth. If you prefer a thicker consistency, you can stir in some cooked rice, quinoa, or farro.
Next, season your soup generously with salt and pepper to taste. You can also add other seasonings like smoked paprika, cayenne, cinnamon, or nutmeg. If you want a creamier soup, stir in some heavy cream or coconut milk before serving. However, if you're serving vegan or dairy-free guests, be sure to use coconut milk or a plant-based cream alternative.
Finally, ladle your soup into bowls and add your desired toppings. You can garnish with a drizzle of coconut milk, a dollop of Greek yogurt, or a sprinkle of roasted pumpkin seeds or croutons for crunch. If you want to serve your soup as a more substantial meal, pair it with crusty bread, a grilled cheese sandwich, or a small salad.
Remember, this soup can be made ahead of time and frozen for up to 3 months. Simply thaw it overnight in the refrigerator before reheating and serving. Enjoy your delicious and cozy butternut squash soup!
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Frequently asked questions
It takes 4-8 hours to cook squash soup in a crock pot, depending on the recipe and the size of your crock pot.
You will need butternut squash, onion, carrot, garlic, thyme, sage, broth, salt, pepper, and a pinch of cayenne. You can also add apples, cinnamon, nutmeg, and coconut milk.
Yes, you should peel and cut the butternut squash before adding it to the crock pot. You can also buy pre-cut butternut squash at the grocery store to save time.
Yes, you can add meat to your squash soup. Some recipes include cooked Italian sausage or ground sausage.
You can add coconut milk, heavy cream, or plant-based cream to your squash soup to make it creamier. You can also use an immersion blender to puree the soup until it is smooth and creamy.
