Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup is an easy vegetable soup you can make in your slow cooker or on the stove. This vegetarian soup is spiced up with fresh ginger root which cuts through the sweetness of the vegetables and provides a lovely warm flavour.

Why should I make Butternut Squash Soup?

Butternut squash is a really delicious vegetable with a smooth texture and sweet flavour. It combines really well with carrots and ginger. The squash and carrots are both quite sweet vegetables and the combination of the two could be a bit too much. However, the fresh root ginger has a sharp tangy taste and just enough acidity to cut through the sweetness and helps to enhance the flavours.

Why make Butternut Squash Soup in the Slow Cooker?

I make this soup in my slow cooker because it’s convenient to add the ingredients and leave it to cook while I do something else. You can, of course, cook it conventionally in a saucepan on the stove if you prefer. Simply simmer the vegetables in the stock until they are soft, then blend as per the recipe instructions.

What ingredients will I need to make Slow Cooker Butternut Squash Soup?

Apart from the butternut squash, most of the ingredients are things that you are likely to have in your fridge or larder. You will need:

• Butternut squash
• Carrots
• Onions
• Fresh root ginger
• Vegetable Stock
• Milk
• Vegetable oil
• Salt
• Pepper

You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.

What is Butternut Squash?

Butternut squash is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae family, like pumpkins, courgettes (zucchini) and some gourds.

It has thin, edible skin, dense sweet-tasting flesh, and a small seed cavity that produces little waste in cooking. It is one of the most popular squash varieties and although it is officially classified as a fruit it is commonly prepared as a vegetable and can be included in many recipes. Try my delicious Chorizo Butternut Squash Macaroni Cheese recipe.

Can I use frozen Butternut Squash?

I discovered that my local supermarket sells frozen cubed butternut squash. I did a price comparison with fresh squash and found that it compared well. This may not be the case where you live and may also be dependent on the season. So do check to see if fresh squash is a better buy.

In terms of convenience, frozen squash cubes cannot be beaten as there is no peeling and de-seeding to be done.

Why should I add carrots to the soup?

You can double up the quantity of butternut squash and make the soup without carrots. However, I always have carrots in my fridge they are inexpensive and they add extra flavour, colour and texture to this soup.

What is fresh ginger root?

Ginger is the root of the ginger plant that grows mainly in the warm, tropical climates in the southern hemisphere. It is a knobbly root with thin brown skin. The flesh inside can vary in colour from a pale creamy colour to a deep yellow. Fresh ginger has a sharp lemony flavour, with a hint of heat that is released when it is cooked.

How do I store fresh ginger?

I store ginger in the vegetable drawer of the fridge in a paper bag. This is fine for about a week to 10 days. If you want to keep it longer then you can freeze fresh ginger. Use it straight from the freezer, just scrape off the skin and grate it into your recipe.

Can I use dried ginger?

I don’t recommend dried ginger for this soup recipe, the flavour is quite different. If you can’t get fresh ginger then try to get one of the jars of lazy or easy ginger and add that instead.

Can I make the soup in advance?

Yes, you can make the soup and store it in the fridge in an airtight container for up to 5 days. Reheat and simmer for 3-4 minutes before serving.

Can I freeze Butternut Squash Soup?

Freeze Butternut Squash Soup in a freezer-proof container and it will keep without deteriorating for up to 6 months. Thaw overnight in the fridge or use the defrost setting on your microwave to speed up the process. Reheat and simmer for 3-4 minutes before serving.

Can I make the soup dairy-free?

Slow Cooker Butternut Squash soup is very thick when it has been blended. So you need to add something to the soup to thin it down. If you don’t use dairy then you can add extra vegetable stock or a can of coconut milk. Coconut milk does change the flavour but it works really well with the sweet vegetables.

Vegetarian

This soup is meat-free and suitable for vegetarians.

Gluten Free

There is no wheat flour in this recipe. If you are using stock cubes or stock pots please check the ingredients to make sure they are suitable for your diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Slow Cooker Butternut Squash Soup?

• Serve a generous portion of the soup in bowls with a swirl of cream on top. I like to serve Butternut Squash soup for lunch or a casual supper with slices of buttered crusty bread.
• This soup makes an elegant appetiser served in smaller bowls or cups.
• Thin the soup with a little extra milk or cream and serve in shot glasses as a canape or as part of an afternoon tea selection.

What kind of toppings can I add to the soup?

I serve this soup with a swirl of cream on top, here are some other toppings you can try:

• A spoonful of soured cream and a sprinkle of chopped chives
• Scatter over some Roasted Pumpkin or Squash Seeds
• Fry some shallots or onions until crisp and scatter over the soup
• Crispy Fried Ginger Shreds are delicious and look great on soup

More Slow Cooker Soup Recipes

Slow Cooker French Onion Soup is a simple soup of caramelised onions with a rich beef stock. It is easy to make in the slow cooker and the ingredients are inexpensive and freely available.  Top each bowl of soup with a grilled cheese crouton and you have a filling and delicious meal.

Scottish Chicken and Leek Soup is a traditional soup that is also known as Cock-a-Leekie. Made with leeks and chicken stock with a little rice, this is a simple and very delicious recipe that you can make on the stove, in your Slow Cooker or pressure cooker.

PIN FOR LATER

Slow Cooker Butternut Squash Soup

Janice Pattie

Slow Cooker Butternut Squash Soup is an easy vegetable soup you can make in your slow cooker or on the stove.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine British

Servings 4

Calories 249 kcal

Equipment

• Slow Cooker
• Sharp knife
• chopping board
• grater
• measuring jug
• Immersion blender

Ingredients

• 500 grams (3.5 cups) butternut squash (3 1/2 Cups) deseeded, peeled and chopped
• 500 grams (3.5 cups) carrots (3.5 cups) roughly chopped
• 1 medium (1) onion peeled and roughly chopped
• 2 teaspoon (2 teaspoon) ginger root grated
• 1 litre (4.25 cups) vegetable stock (4 1/4 cups)
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 200 millilitres (0.75 cups) milk (3/4 cups)
• 100 millilitres (0.25 cups) cream (1/4 cup) optional

Instructions

 

For fresh butternut squash

• 500 grams butternut squash (3 1/2 Cups)
  Peel the butternut squash, remove the seeds and cut into cubes about 2 cm (1/2 in) cubes.
  

For frozen butternut squash

• Put the frozen cubes of butternut squash into the slow cooker.
  
• 500 grams carrots (3.5 cups), 1 medium onion, 2 teaspoon ginger root
  Chop the onion, wash the carrots and chop into similar sized pieces to the squash. Add the vegetables to the slow cooker with the grated ginger.
  
• 1 litre vegetable stock (4 1/4 cups)
  Add the stock and cook on LOW for 4 hours or HIGH for 2 hours.
  
• 1/2 tsp freshly ground pepper, 1 tsp salt
  Season with salt and pepper. You can adjust the seasoning later if required.
• When the soup is cooked and the vegetables are soft, puree the soup. Use either with a stick blender straight into the pot or ladle into a blender or food processor.
  
• 200 millilitres milk (3/4 cups)
  The soup will be very thick, add milk until the soup is the consistency of thick cream.
  
• Taste for seasoning and adjust as required.
• 100 millilitres cream (1/4 cup)
  Serve with a swirl of cream (optional)
  

Notes

To cook on the stove

Put all the vegetables into a large saucepan with the stock and simmer for 20-30 minutes until the vegetables are cooked.  Blend and serve as per the recipe instructions. 

If you do not wish to use milk then thin the soup with more vegetable stock or use coconut milk.

Nutrition

Calories: 249kcalCarbohydrates: 36gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 1694mgPotassium: 989mgFiber: 7gSugar: 15gVitamin A: 35154IUVitamin C: 36mgCalcium: 189mgIron: 1mg

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First published November 2015