This crockpot butternut squash soup recipe is easy, delicious, and gluten-free. And because it starts with frozen butternut squash and dried chopped onions, no peeling or chopping is needed. Just 5 minutes of simple prep and you're ready to go!
Butternut squash is a bell-shaped gourd with a creamy beige skin. Its fine-grained, dark-orange flesh contains high levels of beta carotene and other nutrients which strengthen the immune system and protect the body from many diseases.
According to the National Museum of American History, squash seeds dating back 12,000 years have been found in Ecuadorian caves, making it one of our oldest known crops.
Squash is known to have played an important role in the lives of Native Americans.
Grown together with beans and corn, each plant helped the other two thrive in their growing conditions. When eaten together, their nutrients provided a nutritional balance which helped the tribes survive and thrive.
As you enjoy making and sharing this butternut squash soup recipe, you'll be joining others through the ages who have relied on the delicious nutrition that squash provides.
3 1-pound packages frozen diced butternut squash
2 tablespoons dried chopped onions
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3-1/2 cups chicken stock
3 tablespoons honey
3/4 cup light cream plus more for optional garnish
dried cranberries (optional garnish)
fresh thyme leaves (optional garnish)
Directions for Easy Butternut Squash Soup Recipe
1. In a 6-quart crockpot (slow cooker), place the frozen butternut squash, dried onion flakes, cinnamon, nutmeg, and chicken stock.
2. With the lid on, cook for 6-8 hours on LOW (or 3-4 hours on HIGH).
3. Make sure the squash pieces are tender and can easily be pierced with a fork before you end cooking.
4. Using an immersion blender, purée the soup directly in the slow cooker. Keep the blades submerged in the soup to prevent splashing. (If you decide to purée your soup using a countertop blender, cool the soup at least 10 minutes before beginning. Hold blender lid in place to prevent splashing and process your soup in small batches. Return the puréed batches to the crockpot.)
5. Stir in the honey and light cream and cook for about 5 minutes or until the soup is heated through.
6. Ladle soup into bowls and garnish with additional cream, dried cranberries, and fresh thyme leaves, if desired.
"From the Victory Garden: American History Told Through Squash." National Museum of American History. Accessed April 28, 2016. http://americanhistory.si.edu/blog/2011/11/from-the-victory-garden-american-history-told-through-squash.html.
"Fruits & Veggies More Matters Butternut Squash: Nutrition . Selection . Storage - Fruits & Veggies More Matters : Health Benefits of Fruits & Vegetables." Fruits & Veggies More Matters. Accessed April 28, 2016. http://morematters.org/butternut-squash.
Swartzendruber, Kristina. "Enjoy the Taste and Health Benefits of Winter Squash." MSU Extension. Accessed April 28, 2016. http://msue.anr.msu.edu/news/winter_squash.