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

Butternut squash soup in the slow cooker with those little picking up the soup.

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!

Butternut squash soup in a white bowl with a spoon in it garnished with cheese on top.

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Slow Cooker Butternut Squash Soup

By: Tiffany
Slow Cooker Butternut Squash Soup is creamy, cheesy, and the perfect comforting soup. This soup will become a new favorite!
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 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
  • 1/2 cup shaved parmesan cheese
  • salt and pepper to taste
  • optional: fresh herbs for garnish

Instructions 

  • 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.
  • Transfer to a blender or use an immersion blender to blend until smooth.
  • Stir in parmesan cheese, cover for another 5-10 minutes until cheese is melted. Stir in salt and pepper to taste and serve.

Nutrition

Calories: 101kcalCarbohydrates: 18gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 140mgPotassium: 514mgFiber: 3gSugar: 4gVitamin A: 14947IUVitamin C: 30mgCalcium: 168mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

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About Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

Read More About Me

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9 Comments

  3. This recipe is amazing! I get rave reviews every time I made this! I usually made this on the stovetop and the chickpeas are delish!! thanks for sharing

    Reply

    1. That is great to hear! I am so glad that everyone loved it! Thanks so much for sharing! XOXO

      Reply

  4. 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.

    Reply

  6. 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!

    Reply