Amazing Butternut Squash Soup Recipe
This Amazing Butternut Squash Soup is an easy homemade recipe that captures the essence of autumn comfort food. Naturally creamy and deeply flavourful, it requires only simple ingredients yet delivers a restaurant-quality result. The soup is wonderfully versatile—you can swirl in cream or coconut milk for added richness, or personalise it with your favourite spices. Serve it warm with crusty bread for dipping, and you'll have a satisfying meal that everyone will love. Adapted for the slow cooker, this recipe is perfect for batch cooking and makes a nourishing lunch or dinner
Watch: Amazing Butternut Squash Soup Recipe
Original recipe video — click to play
Original method: 45 minutes on the hob
Ingredients
- 1 large, peeled and cubed butternut squash, peeled, deseeded and cubed
Approximately 1 kg (2.2 lbs) when peeled
- 800 ml vegetable stock, hot
Reduced from typical stovetop quantity for slow cooker use
- 1 medium, diced onion, diced
- 2 cloves, minced garlic cloves, minced
- 15 ml olive oil
For sautéing
- 0 to taste salt and black pepper
Optional additions
- 100 ml double cream or coconut milk(optional)
Stir in during final 30 minutes of cooking for added richness
For extra creaminess
- 0 to taste ground spices(optional)
Add during final 30 minutes for fresh flavour
Such as cumin, cinnamon, nutmeg, or paprika—personalise to taste
For serving
- 0 handful fresh herbs, chopped(optional)
Add just before serving
Such as fresh sage, thyme, or parsley
- 0 for dipping crusty bread, sliced(optional)
Method
- 1
Heat the olive oil in a large frying pan over medium heat. Sauté the diced onion until softened and translucent, approximately 5 minutes. Add the minced garlic and cook for a further 1 minute until fragrant.
~6 minsTip: Sautéing the aromatics first adds depth of flavour to the finished soup.
- 2
Transfer the sautéed onion and garlic to your slow cooker. Add the cubed butternut squash and hot vegetable stock. Stir well to combine.
~5 minsTip: Using hot stock helps the slow cooker reach temperature more quickly.
- 3
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the butternut squash is completely tender and easily breaks apart with a fork.
~5 hrsTip: The squash is ready when it falls apart easily. Do not overcook as this can lead to a watery texture.
- 4
Use a handheld blender to purée the soup until smooth and creamy, working in batches if necessary. Alternatively, carefully transfer the soup in batches to a food processor or blender, then return to the slow cooker.
~10 minsTip: For a chunkier texture, blend only half the soup or leave some pieces unblended.
- 5
Taste the soup and season generously with salt and black pepper. If desired, add your choice of spices such as ground cumin, cinnamon, or nutmeg for extra flavour.
~5 minsTip: Season to your personal preference.
- 6Optional step
If using cream or coconut milk, stir it in now whilst the soup is still warm. Add any fresh herbs just before serving.
~2 minsTip: Adding cream late in cooking preserves its flavour and silky texture.
- 7
Ladle the soup into bowls and serve hot with slices of crusty bread for dipping. Garnish with additional fresh herbs or a drizzle of cream if desired.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, this soup freezes beautifully. Allow it to cool completely, then divide into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the microwave. Do not freeze if you've added cream, as this can separate upon thawing; instead, add the cream fresh when reheating
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