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Posted: 09/28/2021

Butternut Squash Soup

Total Time: 9 hours 35 minutes ★★★★★ 1 Reviews Jump to Recipe

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This Butternut Squash Soup recipe cooks fresh squash slowly in the slow cooker. Before serving, cream cheese is added for a creamy, simple, flavorful soup.

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You can always tell that fall is here when I start breaking out the butternut squash recipes! This soup is so delicious, but don’t miss this Butternut Squash Chili with Beef or Skillet Butternut Squash Lasagna.

I know that I’m not supposed to play favorites, but if I had to choose a favorite soup recipe here on Taste and Tell, this Butternut Squash Soup would be right there at the top.

I first made this butternut squash soup years and years ago, and it has been a go-to since then. It is super creamy. It is super flavorful. It is one of those dishes that everyone will ask you for the recipe after they try it. Yes, it is so, so good.

Ingredients

The ingredient list for this slow cooker soup is quite short, which I love. You will need:

a butternut squash
butter
onion
chicken flavor bouillon cubes
dried thyme
pepper
cayenne pepper
cream cheese

How to Make Butternut Squash Soup

This soup is so easy, all it takes is a little bit of work at first, and then it all goes into the slow cooker! Here’s you you do it:

Peel the squash. Then I cut it in half, remove the seeds, the cube the squash from there. Place that squash into you slow cooker.
Melt the butter in a skillet, then cook the onion. Once translucent, add that to the slow cooker along with the squash.
Add the water, bullion cubes, pepper and cayenne pepper to the mixture, the put the lid on and allow to cook all day long.
Once the squash is tender, add the cream cheese to the slow cooker, then allow it to cook another 30-45 minutes, melting the cream cheese.
Working in 2 batches, transfer the mixture to a blender and blend until smooth. Return to the slow cooker.
Serve the soup immediately, or keep in the slow cooker on low to keep warm.

Tips and Tricks

To flavor the soup, I use thyme plus a little bit of cayenne pepper. You really only need that 1/8 teaspoon of cayenne to bring a subtle kick of heat that is wonderful. You could also give it a Thai kick with some ginger and either curry paste or curry spice. Basil, oregano, or rosemary would also work very nicely if you want to change it up.

I always grab a whole butternut squash for this recipe. They are inexpensive and easy to find all fall and winter long. If you don’t want to deal with the pain of peeling it, most grocery stores sell it already in chunks. Super convenient, but you will pay for that convenience.

I use a vegetable peeler to peel the squash. Sometimes you have to go over it twice if the skin is really thick, but I think it’s easier than using a knife. Both ways will work, though.

This soup is not vegetarian because I use chicken bouillon. You could easily swap vegetable broth to make it vegetarian. But I love the depth of the bullion cubes. You could also use 2 cups of chicken broth instead of the water and the bullion cubes.

If you have an immersion blender, it is usually easier (and less messy) to use instead of transferring the soup to a blender.

Leftovers can be stored in the refrigerator for up to 4 days.

I don’t usually freeze soups with dairy in them because they tend to separate and get a weird texture when you thaw them.

More Butternut Squash Recipes

Butternut Squash Pizza with Bacon
Creamy Butternut Squash Pasta
Sausage and Butternut Squash Slab Pie
Stuffed Butternut Squash
Butternut Squash Bread

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