Slow Cooker Butternut Squash Soup

You guys I am obsessed with this soup! It’s hot, creamy, flavorful and the perfect cozy meal for when the weather begins to get cooler. Packed with fresh herbs, antioxidants and vitamins, this soup is healthy and sure to be a crowd pleaser at the same time. It can also be made dairy-friendly (substitutes are given below).

Ingredient Notes and Health Benefits:

Butternut Squash: I buy squash that is already pre-cubed, which makes this recipe SO much easier. If you prefer to buy it whole, I put directions on how to safely cut the squash down below :). It’s also loaded with antioxidants and vitamins. LOVE THAT!

Fresh Sage: High in vitamins, minerals and antioxidants, not only does sage bring so much flavor to this soup, it’s super healthy, too.

Fresh Rosemary: High in antioxidants and anti-inflammatory agents, fresh rosemary is so healthy and flavorful.

Fresh Thyme: High in vitamin C and A, thyme rounds out the fresh herbs in this soup perfectly.

Light Cream Cheese: I prefer to buy the light version, because it makes the soup perfectly creamy, but has a little less calories.

How to Prepare Butternut Squash:

Begin by cutting the ends off the squash. Next, using a vegetable peeler, we will remove the skin. The key here is to use a sharp veggie peeler. To make removing the skin easier, poke holes in the skin with a fork, place in the microwave for 2 minutes and then begin to use the peeler. Once all the skin is removed, cut the squash in 4 equal parts and scoop out the seeds. Cut squash into cubes and you’re all set!

Ghee vs. Butter – What is the difference?

Ghee is a type of clarified butter. The biggest differences are that Ghee has a higher smoke point and also does not contain lactose. The higher smoke point means it is healthier when heated to high temperatures. Butter has a smoke point of 350 degrees fahrenheit, where are ghee has a smoke point of 485 degrees fahrenheit. Not having lactose may make it easier for some people to digest especially if you have an intolerance to dairy. If you have a strong allergy to dairy, I unfortunately would still not recommend Ghee, just to be safe. I love the Organic Valley Ghee from Whole Foods.

How to Make Slow Cooker Butternut Squash Soup:

First, prepare butternut squash (directions above).  I recommend buying squash that is already pre-cut if you can, it makes this step SO much easier! Next, dice onion and place in skillet with ghee (or olive oil for dairy friendly) and cook for 3 minutes. While the onion is cooking, chop sage, rosemary and thyme. Add onion, butternut squash, sage, rosemary, thyme, ground black pepper, bouillon and water to the slow cooker. Cook on low for 7.5 hours. After 7.5 hours, using a hand-held blender (if you have one) blend the ingredients until smooth. If you don’t have a handheld blender, using a ladle, place soup into a blender, blend until smooth and return to slow cooker.  Next, add cream cheese (6-8 oz depending on how creamy you want the soup), whisk to smooth and cook for another 30 minutes on low, stirring every 10 minutes or so. To make this recipe dairy friendly, use coconut cream instead of cream cheese. Top with extra sage and enjoy!

Slow Cooker Butternut Squash Soup

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lbs butternut squash, cubed
1/2 onion, diced
1 tbsp ghee (or olive oil for dairy friendly)
4 chicken bouillon cubes
2.5 cups of water
6-8oz light cream cheese (or 1/2-1 cup coconut cream for dairy friendly)
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
1/2 tsp ground black pepper
1/8 tsp cayenne pepper

Instructions

1. Prepare butternut squash (directions above)
2. Dice onion and place in skillet with ghee. Cook for 3 minutes
3. Chop sage, rosemary and thyme
4. Add onion, butternut squash, sage, rosemary, thyme, ground black pepper, bouillon and water to the slow cooker. Cook on low for 7.5 hours.
5. After 7.5 hours, using a hand held blender, blend the ingredients until smooth. (If you don't have a handheld blender, using a ladle, place soup into a blender, blend until smooth and return to slow cooker).
6. Add cream cheese (6-8 oz depending on how creamy you want the soup), whisk to smooth and cook for another 30 minutes on low, stirring every 10 minutes or so. You can also use coconut cream here to make it dairy free.
7. Top with extra sage and enjoy!