This slow cooker butternut squash soup recipe is perfect to warm you up and feel cosy this autumn and winter with a bowlful of goodness!
Butternut squash are typically harvested from late summer through the autumn. They keep really well though, like pumpkins, so you can normally get them all year round.
I tend to enjoy having warming soup like this butternut squash one when the weather starts to get a bit chillier in autumn.
Butternut squash have a sweet buttery flavour and firm orange flesh which softens on cooking.
It is delicious and can be used in many slow cooker mains too such as my slow cooker vegetable curry and slow cooker butternut squash lasagne.
Butternut squash is high in nutrients like beta-carotene and vitamins A and C, as well as being low calorie so it is good for you on many levels.
This recipe was inspired by my slow cooker sweet potato soup recipe and pairs well with my slow cooker soda bread or slow cooker white bread.
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Ingredients
Here are the ingredients you will need for this butternut squash soup. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- butternut squash – when choosing a butternut squash, look for firm, not soft rind on the outside. The flesh should be firm inside. If the squash feels heavy it is high in water content still and not dried out.
- onion
- garlic
- vegetable stock powder or cube – I love the vegetable stock powder from Marigold shown. You can swap this for a normal vegetable stock cube.
- harissa – harissa is a blend of chillis and warm spices. it originates from North African and Middle Eastern cuisine. It adds a nice warming kick to soup and other dishes. Aldi sell harissa powder with their other spices, this is what I used, theirs contain chilli, cumin and mint. This can also be replaced by chilli powder or paprika or another spice like that.
- optional – a little cream or yoghurt to swirl through to serve and some chopped fresh herbs as garnish – parsley for example.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker butternut squash soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page
Step 1: Peel and dice the butternut squash, onion and garlic. Put it in the slow cooker pot.
Step 2: Add the boiling water and stock cube and harissa.
Step 3: Turn the slow cooker onto high and cook for 2-3 hours. If using low, cook for 6-7 hours.
Step 4: Blend the soup in a power blender or using a hand blender.
Season with salt and pepper to your taste before serving. Garnish if you like with some chopped herbs and a swirl of either natural yoghurt or single cream, and serve with buttered bread.
Substitutions
This recipe is vegetarian as stated.
To make it vegan ensure you use plant-based yoghurt or cream, and make sure your stock cube is vegan.
To make it gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).
Variations
Here are a few ways you can change up this butternut squash soup recipe:
Curry spices – use curry powder in place of harissa and add half a tin of coconut milk
Fresh herbs – add to the bowl before serving your preferred fresh chopped herbs such as coriander, sage, parsley. Stir through well.
Sweet potato – use half butternut squash and half sweet potato for a different texture and flavour.
Red pepper – add a diced whole red pepper at the start of cooking.
Thai flavours – add lemongrass, red chilli, lime juice and half a tin of coconut milk, leaving out the harissa.
Equipment
- chopping board
- jug
- slow cooker
- blender
Storage
Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months in portions. These soup freezer bags are useful.
Top Tip
If you have extra time, why not fry the onion and garlic before adding it to the slow cooker with the other ingredients. This gives a more complex flavour.
FAQ
Some seasons some vegetables turn out more bitter than others. If you find this has happened and only find out when you try your soup, you could balance it by adding a little honey to the soup.
If you are roasting the butternut squash before making soup then you can leave the peel on because it softens during roasting. For this soup where you are just cooking the butternut squash in liquid, we discard the peel.
Ensure you have seasoned your soup enough, in particular a lack of salt can make a dish bland. Try adding to this recipe either more harissa (watch out though as it is hot) or if not using harissa, use some of the spices I suggested in the Variations section.
Looking for more slow cooker soup recipes? Try these:
Recipe
Slow Cooker Butternut Squash Soup
An easy and delicious slow cooker butternut squash soup that takes only 3 hours to cook. Ideal for autumn and winter.
Servings: 4
Calories: 102kcal
Ingredients
- 1 onion
- 2 garlic cloves
- 1 butternut squash
- 1 litre boiling water
- 4 tsp vegetable stock powder or 1 stock cube
- ½ tsp harissa
Instructions
-
Peel and dice the butternut squash, onion and garlic, put it in the slow cooker pot.
1 onion, 2 garlic cloves, 1 butternut squash
-
Add the boiling water and stock cube and harissa.
1 litre boiling water, 4 tsp vegetable stock powder, ½ tsp harissa
-
Turn the slow cooker onto high and cook for 2-3 hours. If using low, cook for 6-7 hours.
-
Blend the soup in a power blender or using a hand blender.
-
Season with salt and pepper to your taste before serving. Garnish if you like with some chopped herbs and a swirl of either natural yoghurt or single cream, and serve with buttered bread.
Notes
This recipe is vegetarian as stated.
To make it vegan ensure you use plant-based yoghurt or cream, and make sure your stock cube is vegan.
To make it gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).
Variations
Here are a few ways you can change up this butternut squash soup recipe:
Curry spices – use curry powder in place of harissa and add half a tin of coconut milk
Fresh herbs – add to the bowl before serving your preferred fresh chopped herbs such as coriander, sage, parsley. Stir through well.
Sweet potato – use half butternut squash and half sweet potato for a different texture and flavour.
Red pepper – add a diced whole red pepper at the start of cooking.
Thai flavours – add lemongrass, red chilli, lime juice and half a tin of coconut milk, leaving out the harissa.
Equipment
- chopping board
- jug
- slow cooker
- blender
Storage
Allow the soup to cool then store in the fridge for 3 days in a covered container.
Freeze for up to 6 months in portions. These soup freezer bags are useful.
Top Tip
If you have extra time, why not fry the onion and garlic before adding it to the slow cooker with the other ingredients. This gives a more complex flavour.
