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Slow Cooker Butternut Squash and Sweet Potato Soup

This recipe outlines a straightforward method for preparing a comforting slow cooker butternut squash and sweet potato soup. It features a blend of root vegetables, onions, and garlic gently simmered in vegetable or chicken stock until tender. The ingredients are then pureed into a smooth, wholesome soup, offering a flavorful and low-effort meal perfect for any season.
Print Recipe
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 1654.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium butternut squash peeled, seeded, and diced large
  • 1 large sweet potato peeled and diced large
  • 3 medium potatoes peeled and diced medium
  • 2 medium onions chopped
  • 2 large carrots sliced
  • 2 teaspoons minced garlic
  • 4 1/4 to 8 1/2 cups vegetable or chicken stock use 4 1/4 cups for thicker soup, 8 1/2 for thinner soup

Equipment

  • 1 Slow Cooker
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Vegetable Peeler
  • 1 Immersion Blender Alternatively, a stand blender can be used, working in batches.

Method
 

  1. Peel and dice the butternut squash, sweet potato, and regular potatoes into large, uniform pieces for even cooking.
  2. Chop the onions and slice the carrots. Mince the garlic cloves.
  3. Add all the prepared vegetables and minced garlic to the slow cooker pot.
  4. Pour in the vegetable or chicken stock, using 4 1/4 cups for a thicker soup or up to 8 1/2 cups for a thinner consistency.
  5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until all vegetables are very tender.
  6. Carefully remove the lid. Using an immersion blender directly in the pot, or by carefully transferring batches to a stand blender, blend the soup until completely smooth.
  7. If the soup is too thick, add a little more hot stock or water until the desired consistency is achieved.
  8. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  9. Ladle the hot soup into bowls and serve immediately.

Notes

For a richer flavor profile, consider roasting the butternut squash, sweet potato, and carrots with a drizzle of olive oil before adding them to the slow cooker. This caramelizes their natural sugars, adding depth. Alternatively, sauté the chopped onions and garlic in a pan before combining with other ingredients in the slow cooker to build a more robust base. Ensure all vegetables are fork-tender before blending for a silky-smooth consistency. Season incrementally, tasting as you go, and finish with a squeeze of fresh lemon juice or a dash of apple cider vinegar to brighten the soup. A pinch of nutmeg or a hint of smoked paprika can elevate the warmth. Garnish with fresh herbs like chives or a swirl of coconut cream for presentation.