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–+ servings
Ladle of creamy butternut squash soup in slow cooker.

Crockpot Butternut Squash Soup Recipe

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings
Author: Nicolette Wax
Cost: $13.44 per recipe / $1.68 per serving

Ingredients

  • 2 tablespoons avocado oil ($0.38)
  • 4 cups yellow onion thinly sliced ($2.40)
  • 1 tablespoon curry powder ($0.30)
  • ½ teaspoon sea salt ($0.02)
  • ½ teaspoon black pepper ($0.02)
  • 40 ounces butternut squash chopped ($8.48)
  • 1 cup water
  • 1 cup apple cider unfiltered ($0.47)
  • 2 gala apples cored and peeled ($1.38)

For Serving (optional)

Instructions

  • Add the oil, sliced onions, curry powder, salt and pepper to the bottom of a 6qt slow cooker and mix to combine.
  • Add the butternut squash, apples, water and apple cider on top and don’t stir. This will make the onions on the bottom caramelize during cooking.
  • Cook on low for 8 hours.
  • Using an immersion blender, blend until completely smooth. Season with salt and pepper to taste with a piece of crusty bread and enjoy while warm.

Freezing Instructions

  • Make the recipe as written, let cool completely to room temperature, then ladle into 1-cup or 2-cup Souper Cube trays. This makes it easy to defrost individual servings or specific number of servings at a time. Freezes well for up to 3 months.

Notes

Storage: leftovers will keep well in the refrigerator for up to 5 days. 

Nutrition

Calories: 167kcal | Carbohydrates: 34g | Protein: 3g | Fat: 4g | Sodium: 158mg | Fiber: 6g | Sugar: 14g