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Slow Cooker Butternut Squash Soup is creamy, cheesy, and the perfect comforting soup. This soup will become a new favorite!
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
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
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can I add cream cheese?
I have not tried that yet. Let me know how it turns out!
Can you make it without a slow cooker
Yes, you can make this in a dutch oven pot over the stove top.
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
That is great to hear! I am so glad that everyone loved it! Thanks so much for sharing! XOXO
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.
Wow, that looks like a very quick recipe. Something very different! Thank you so much!
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!