This Crock Pot Butternut Squash And Pumpkin Soup is a creamy and cozy recipe, which includes fresh butternut squash and pie pumpkin. It’s the perfect weeknight dinner, ready in about 8 hours and 15 minutes.
Crock Pot Butternut Squash And Pumpkin Soup Ingredients
- 1 large butternut squash
- 1 2-3 lb pie pumpkin
- 2 tbsp oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 large apple (e.g., Honeycrisp or your favorite)
- 3-4 cups vegetable or chicken broth
- 2 tbsp apple cider vinegar
- 2 tsp dried basil
- 2 tsp dried sage
- 1 tsp salt, plus more to taste
- ½ cup coconut milk or cream (optional)
How To Make Crock Pot Butternut Squash And Pumpkin Soup
- Prep the squash and pumpkin: Peel the butternut squash, remove seeds, and cut into 1-inch chunks. Cut the pumpkin in half, remove seeds, scoop out the flesh, and cut into chunks.
- Load the slow cooker: Add all ingredients except the coconut milk into the slow cooker.
- Slow cook the soup: Set the slow cooker to LOW and cook for 8 hours.
- Add coconut milk: Once cooked, stir in the coconut milk or cream, if using.
- Blend the soup: Use an immersion blender to puree the soup into a smooth bisque. You can also use a high-powered blender (vent the lid slightly due to heat).
- Garnish and serve: Top with pumpkin seeds and fresh herbs before serving.
Recipe Tips
- Can I use canned pumpkin instead of fresh? Yes, but the texture and flavor will be slightly different.
- How to make it extra creamy: Add the coconut milk or even a splash of heavy cream.
- Best way to blend without immersion blender: Use a high-powered blender in batches and vent the lid to release steam.
- How to make it spicier: Add a pinch of cayenne pepper or a dash of hot sauce.
- Can I prep this ahead of time? Yes, chop the squash, pumpkin, and onion in advance and store in the fridge.
What To Serve With Butternut Squash And Pumpkin Soup
This smooth and flavorful soup goes great with simple sides or seasonal toppings:
- Crusty sourdough bread or garlic toast
- Grilled cheese sandwich
- Mixed green salad with vinaigrette
- Roasted chickpeas
- A swirl of Greek yogurt or crème fraîche
How To Store Butternut Squash And Pumpkin Soup
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Butternut Squash And Pumpkin Soup Nutrition Facts
- Calories: ~180 kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 8g
- Fiber: 4g
- Sugar: 10g
- Sodium: 500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen squash and pumpkin?
Yes, just be sure they’re fully thawed before adding to the slow cooker.
Why is my soup too thick?
Add extra broth or water during blending to reach your desired consistency.
Can I add protein to this soup?
Yes, try stirring in cooked shredded chicken or white beans after blending.
Is this soup vegan?
Yes, if you use vegetable broth and skip any dairy-based cream.
Can I double the recipe?
Yes, if your slow cooker is large enough (6+ quarts), but increase the cook time slightly.
Try More Recipes:
Crock Pot Butternut Squash And Pumpkin Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes8
hours180
kcalA creamy, slow-cooked soup made with fresh squash, pumpkin, and warm fall herbs.
Ingredients
1 large butternut squash
1 2-3 lb pie pumpkin
2 tbsp oil
1 medium white onion, diced
2 cloves garlic, minced
1 large apple (e.g., Honeycrisp)
3-4 cups vegetable or chicken broth
2 tbsp apple cider vinegar
2 tsp dried basil
2 tsp dried sage
1 tsp salt, plus more to taste
½ cup coconut milk or cream (optional)
Directions
- Peel and cube the butternut squash and pumpkin.
- Add all ingredients except coconut milk to the slow cooker.
- Cook on LOW for 8 hours.
- Stir in coconut milk (if using).
- Blend until smooth with an immersion blender.
- Garnish with pumpkin seeds and herbs.