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Slow Cooker Butternut Squash Soup **

Slow Cooker Butternut Squash Soup

  • Cooking Time:

    6-7 hours
  • Servings:



1 Large Butternut Squash, peeled, seeded and diced
2 Large Leeks, washed & sliced
2 Large Apples, peeled, cored and diced
1 T. Freshly Grated Ginger
1/2 tsp. Cinnamon
32 oz. Chicken Broth
3/4 c. Water
Salt & Pepper
1/4 tsp. Crushed Red Pepper (optional)

The PERFECT Fall soup would be Slow Cooker Butternut Squash Soup, and you and/or your guests will love it!

  1. Add all ingredients except cinnamon into a 6-Quart Slow Cooker.
  2. Cover. Cook on Low for 6-7 Hours.
  3. Use a hand blender to puree soup to your liking.  (If you don’t have one, puree in small batches in a blender.)
  4. Stir Cinnamon into soup and cook for 30 minutes longer on Low.

Happy Crocking!

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Darlene Bellamy
Darlene Bellamy
9 years ago

I am wondering how this soup would freeze. I am going on holidays to a cabin in the mountains and we take our own food and this would be ideal if it freezes okay. It looks so yummy.

9 years ago

Made this yesterday and it was awesome! We didn’t have the red pepper flakes but really didn’t need them. This is going to be our go – to soup for when there’s a chill in the air! Thank you for the recipe.

Shelley hill
Shelley hill
8 years ago

i recently lost my butternut squash soup recipe for the crockpot. However, reading yours sounds almost identical except I think there was more red pepper flakes. 1/4teaspoon does not really sound like enough. Any suggestions without adding to much spice?



Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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