This Crock-Pot Autumn Squash soup recipe has become one of my new favorites! I add a side of toasted sourdough bread slices to dip in the soup. The end result is similar in taste to Panera’s Autumn Squash Soup and the only difference is this is homemade!
Prepare Your Ingredient
The first place to start is prepping your Butternut Squash for chopping. Remove the hard outer skin from the squash. Then slice the squash in half and using a spoon, remove the seeds. Finally, chop the Butternut Squash into smaller almost bite size chunks.
The seeds are great to save for next years garden. Or clean them and toast in the oven with a little salt for a crunchy snack.
What to Serve This Crock-Pot Autumn Squash Soup with?
Soups pair nicely with any meal as a small side, or with a sandwich as a meal. here are a few things to think about adding with this soup to make a delicious meal:
- Toasted cheese sandwich or make it a panini with a little shredded chicken!
- Sliced French Bread. Toast it with a little butter and garlic sea salt to bring it up a notch.
- Side salad with fresh sliced veggies and cheese.
- Top with toasted pumpkin seeds, a drizzle of coconut milk, or a little heavy cream.
Storage
If you have leftovers of this soup, store it in an air tight container for 5 to 7 days in the refrigerator. I do not recommend freezing any leftovers of this soup. The cream cheese will separate when frozen. The soup will taste similar, but you will have little white pieces that float in the soup.
Crock-pot Autumn Squash Soup
Equipment
- 1 4-5 quart slow cooker
- blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 6 cups Butternut Squash about 2 pounds, chopped
- 3 small carrots diced, about 1 cup
- 3 cups vegetable broth
- 2 cups apple cider or juice NOT Apple Cider Vinegar
- 1/2 teaspoon curry powder
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 1/2 cup pumpkin puree
- 2 tablespoons Unsalted Butter
- 2 ounces cream cheese
- 1 tablespoon light brown sugar
- salt to taste
Instructions
- In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
- Add the cooked onions, squash, carrots, vegetable broth, apple cider(juice) and spices to a 5 quart or larger slow cooker.
- Cover and cook on HIGH for 2 hours or until the squash is fork tender.
- Remove the crock from the heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
- Return the crock to the heating element and serve on WARM. Top with coconut milk, toasted nuts or with a sprinkle of cinnamon.
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Garlic Parmesan Spaghetti Squash