Creamy Butternut Squash Soup

GooseberryPatch's picture

Feb. 01, 2013

It's simple to make hearty soup in your slow cooker, and this recipe will make even the fussiest eaters love squash!


Butternut squash 1 1/2 Pound , peeled and cubed
Onion 1 , quartered
Carrot 1 , peeled and cubed
Sweet potato 1 Medium , peeled and cubed
Sugar 1/2 Teaspoon
Cinnamon 1/4 Teaspoon
Nutmeg 1/8 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/8 Teaspoon
Ground ginger 1/8 Teaspoon
Chicken bouillon cube 30 Gram ((3 cubes))
Water 3 Cup (48 tbs)
Whipping cream/Half and



1. In a slow cooker, place together squash, onion, carrot, sweet potato, sugar, cinnamon, nutmeg, salt, pepper, ground ginger, bouillon cube and water.

2. Put the lid and cook on low heat for 8 to 10 hours, or on high setting for 4 to 5 hours.

3. Put off the heat and using an immersion blender, purée squash mixture in the slow cooker, or carefully purée in batches using a blender.

4. Transfer the puree back into slow cooker.

5. In a small bowl, mix together cream or half-and-half with about 1/4 cup of puréed mixture and stir well.

6. Pour the cream mixture into slow cooker and mix well.


7. Garnish as desired and serve hot in soup bowl.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 239Calories from Fat 121

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1281 mg53.38%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3 g12%

Sugars 7 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet