Easy Dump & Forget Slow Cooker Butternut Squash Soup
This butternut squash soup is SUPER easy and tastes really yummy on crisp fall days. It's a literal "dump and forget" recipe. It takes about 10-15 mins to roughly chop everything up and get it into the slow cooker.
If it's available I usually buy pre-cut, diced butternut squash because I HATE chopping up squash. It's very difficult for me for some reason and I always have to ask M@ to help me get it started with the first few cuts. I think I either need a better knife or more arm strength Haha.
I have also used frozen squash before in this recipe and it came out fine. So if you have some extra diced or chopped butternut squash in the freezer that you need to get rid of, this soup is just the ticket!
This soup goes really well with Pao De Queijo cheese bread. I like to serve this with that bread and it tastes really good dipped into the soup. Find the recipe here!
If you don't have time to make cheesey bread, a good crusty roll or loaf of bread will do just fine!
Hope you enjoy!
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, cut into pieces, I don't bother peeling it usually, but give it a good rinse
- 1 Granny Smith apple, cored and diced (no need to remove skin)
- 1 medium uncooked butternut squash peeled, seeded and diced
- 1 white or sweet onion, diced
- 1 tsp garam masala
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 ground ginger
- 1 cup whole milk (don't add this until the end!)
Optional garnishes: extra milk or cream to swirl into individual servings, sprinkle of pepper and smoked paprika
Add all of the ingredients up to the milk (Don't add the milk yet! It goes in at the end) to a large slow cooker and toss to combine.
Cook for 6-8 hours on low or 3-4 hours on high, or until the squash is tender and mashes easily with a fork.
Use an immersion blender to puree the soup. Here's the one I use.
Stir in the milk.
Add additional salt and pepper to taste.