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Butternut Squash Soup Recipe - Slow Cooker


A healthy, soothing, warm, rich and tasty Butternut Squash Soup that is perfect for the colder months of the year, fall through winter. Serve with a dollop of sour cream if desired. Enjoy!

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  • 1 medium (about 3 pounds) butternut squash
  • 6 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 2 tablespoons small sage leaves
  • 1/4 teaspoons cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • Kosher salt
  • Pepper
  • 1 large onion, cut into 2-inch pieces
  • 2 medium carrots, cut into 2-inch pieces
  • 1 stalk celery, cut into 2-inch pieces
  • 1 teaspoon olive oil
  • 1/4 teaspoon paprika
  • Sour cream, for serving


Adapted from


Step 1

Peel the squash. Cut 1/2 inch off the bottom and top and discard. Cut the squash in half, scoop out the seeds and reserve in a small bowl. Cut the squash into 2-inch pieces. Using kitchen twine, tie the thyme and sage sprigs together.

In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low or 4 to 5 hours on high.

Meanwhile, rinse the squash seeds, removing any pulp. Place them on a paper towel and let dry until ready to use.

Ten minutes before serving, heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 3 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the seeds are toasted, about 2 minutes.

Remove the herbs from the soup. Using a handheld immersion blender (or a standard blender in batches), purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage.

Dollop with sour cream, if desired. Enjoy!

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