Creamy Crockpot Butternut Squash Soup

Diane Szili Shipley


I used to cook this on the stove, then thought why not use the crock pot and it came out great. Will only use crockpot now.


☆☆☆☆☆ 0 votes

15 Min
6 Hr
Slow Cooker Crock Pot


  • 2 medium bunch
    butternut squash, cut into cubes
  • 1/4 c
    chopped onions
  • 2 to 3 small
    apples ( i used fiji)
  • 1/2 tsp
    sage, ground
  • 1/2 tsp
    thyme, ground or leaves
  • 1 tsp
  • 1 tsp
    pepper ground fresh
  • 2 1/2 c
    chicken broth
  • 2 c
  • 3/4 c
    heavy cream
  • 1 Tbsp
    arrowroot starch or flour

How to Make Creamy Crockpot Butternut Squash Soup


  1. Put all (except cream and flour) ingredients into crockpot, stir and cook for 6 hours on high. When done, take an immersion blender and blend it till smooth.
  2. Add cream and thickener (flour or arrowroot) if needed and then use immersion blender again. You can use blender in small batches too.
  3. I never use the plastic bag in the crockpot for this recipe, as I want to use the immersion blender. Plus you really don't need it for this soup. You can add more salt if needed.

Printable Recipe Card

About Creamy Crockpot Butternut Squash Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Low Carb
Other Tags: Quick & Easy Healthy

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