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–+ servings
Crock-Pot Autumn Squash Soup

Crock-pot Autumn Squash Soup

Easy Fall soup to make that tastes just like Panera's Autumn Squash Soup! By far one of my favorites and sure to be one of yours!
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Prep Time 15 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 8 servings

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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