Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup is creamy, cheesy, and the perfect comforting soup.  This soup will become a new favorite! 

slow-cooker-butternut-squash-soup-1b

Hey hey it’s Tiffany from Creme de la Crumb and I’m so excited to share one of my favorite Fall soups with you today! It’s creamy, cheesy, delicious comfort food you just can’t live without this time of year. Or any time of year! Butternut squash is one of my favorite vegetables and it makes the creamiest, tastiest soup, especially when you bring in a little parmesan cheese!!!

Or a lot. Do not hold back on the parmesan cheese!

slow-cooker-butternut-squash-soup-2

Slow Cooker Butternut Squash Soup
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4-6
Ingredients
  • 6-8 cups butternut squash, cubed
  • ½ white onion, finely chopped
  • 5 cloves minced garlic
  • about 5 cups vegetable stock (enough to cover the squash
  • ½ cup shaved parmesan cheese
  • salt and pepper, to taste
  • optional: fresh herbs for garnish
Instructions
  1. Combine butternut squash, onion, garlic, and vegetable stock on the slow cooker. Cover and cook on high for 2 hours or on low for 4 hours until squash is very tender.
  2. Transfer to a blender or use an immersion blender to blend until smooth.
  3. Stir in parmesan cheese, cover for another 5-10 minutes until cheese is melted. Stir in salt and pepper to taste and serve.

 

Tiffany

Tiffany is the blogger behind Creme de la Crumb.She is a self taught cook and lover of all things white chocolate.She believes that great meals don't have to be difficult, time-consuming, or expensive.She tries to focus on sharing taste-tested recipes that are quick, easy, and crazy delicious-- so we can all spend more time doing the things we love with the people that matter to us the most.

Latest posts by Tiffany (see all)

Previous Post
crispypaprikaparmesanchickenwithveggies

One Pan Crispy Parmesan Paprika Chicken with Vegetables

Next Post
cookie-butter-bars-2

Biscoff Oatmeal Bars

Comments

  1. I often put parmesan rinds into chicken stock to make it taste even richer, but I haven’t put parmesan into my squash soup. Good idea!

  2. Wow, that looks like a very quick recipe. Something very different! Thank you so much!

  3. First time ever made or tasted squash soup. After my palate adapted to the soup, I actually enjoyed it, can’t say the same for my parents with whom I share soups.

Speak Your Mind

*

Rate this recipe: