Slow Cooker Butternut Squash Soup
Cuisine: American
Author: Tiffany
  • 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
  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.
Recipe by The Recipe Critic at