Slow Cooker Butternut Squash Soup

This recipe for simple butternut squash soup is made in a slow cooker to produce a delicious, rich soup that's perfect with a loaf of crusty bread.

• Preparation Time: 25 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 25 mins
• Calories: 194 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 1 bay leaf
• salt and ground black pepper to taste
• 8 cups water
• 1 large yellow onion, quartered
• 8 cubes vegetable bouillon
• 2 large butternut squashes, seeded and sliced into rounds
• 4 carrots, peeled and cut into chunks
• 1 white potato, peeled and cut into chunks

Recipe Instructions

Step 1

Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

Step 2

Puree soup with an immersion blender until smooth.

Step 3

Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.

Step 4

Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.

Step 5

Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.

Step 6

Cook on High for 4 hours, stirring once. Discard bay leaf.