Sweet & Nutty Butternut Squash Soup Recipe

If you are a fan of the squash family you will enjoy this butternut squash soup recipe. Butternut Squash is a yellow squash with a ‘gooseneck’ shape. You may also know these as a Hubbard squash. They have a nutty taste close to that of pumpkin. These squash though have a more yellowish-orange color. You can use them in soups, or mashed for a casserole, bread, and muffins.

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Is Butternut Squash Healthy?

A serving of butternut squash ( 100g serving) contains 45 calories. It has 11.69 grams of carbohydrates, 1 gram of protein, 2 grams of fiber. You will find it is a big source of Vitamin A and has a moderate amount of Vitamin B6, Vitamin C, and Vitamin E. This squash also contains a decent level of manganese and magnesium. So as you can tell there are a lot of positives to this wonderful squash.

Interesting Facts About Butternut Squash

  1. Butternut Squash is sometimes confused as a vegetable. But it is a fruit.
  2. Seeds from butternut squash reduce social anxiety disorder within an hour of consumption.
  3. You can store this squash for two to three months if kept in a 50 degree, half humidity room or area.
  4. Roasted squash is the most popular way to prepare butternuts.
  5. This squash originated from New Zealand but made it to the United States in the early 1940s.

How Hard is it to Make Butternut Squash Soup?

butternut squash soup recipe

With these easy to follow directions, you will be able to have your soup all ready and in your crockpot before you know it. You will see that this recipe has apple, pear, and carrots as the main ingredients. We normally say a 5-quart slow cooker but this recipe calls for a 6-quart slow cooker which you will find allows the room needed.

  1. Add butternut squash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.

  2. Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours. 
  3. When cook time is complete, remove the lid and cool slightly before pureeing with an immersion blender. (If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
  4. Temper the heavy cream by adding one or two spoonfuls of the hot vegetable puree to it before adding to the slow cooker crock. Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth. (If using a blender or food processor, temper the cream and add it while processing the vegetables).
  5. To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy! 
Yield: Serves 6-8

Sweet & Nutty Butternut Squash Soup Recipe

Sweet & Nutty Butternut Squash Soup Recipe

If you are a fan of the squash family you will enjoy this butternut squash soup recipe. Butternut Squash is a yellow squash with a 'gooseneck' shape. You may also know these as a Hubbard squash. They have a nutty taste close to that of pumpkin.

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 6 c. butternut squash, peeled and cubed
  • 1 large apple, peeled and cubed
  • 1 large pear, peeled and cubed
  • 3 large carrots, chopped
  • 1 medium leek, sliced
  • 1 t. cinnamon
  • ½ t. allspice
  • 1 T. curry powder
  • Sea salt and black pepper, to taste
  • 2 c. chicken stock, preferably organic
  • ½ c. heavy cream
  • 4 oz. toasted pumpkin seeds
  • 3 T. fresh parsley, finely chopped

Instructions

    1. Add butternut squash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
    2. Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours. 
    3. When cook time is complete, remove the lid and cool slightly before pureeing with an immersion blender. (If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
    4. Temper the heavy cream by adding one or two spoonfuls of the hot vegetable puree to it before adding to the slow cooker crock. Blend with the immersion blender again until the cream is thoroughly incorporated into the soup and the vegetables are completely smooth. (If using a blender or food processor, temper the cream and add it while processing the vegetables).
    5. To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy! 

Notes

If cooking on high you will want 3 hours, on low for 6 (as the recipe mentions).

What Size Crockpot Should I Use?

For this recipe, I would use a 5-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double your recipe a 10-quart crockpot may be more what you are looking for.

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butternut squash soup recipe

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