Cooking Time:6-7 hours
Ingredients1 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!
- Add all ingredients except cinnamon into a 6-Quart Slow Cooker.
- Cover. Cook on Low for 6-7 Hours.
- Use a hand blender to puree soup to your liking. (If you don’t have one, puree in small batches in a blender.)
- Stir Cinnamon into soup and cook for 30 minutes longer on Low.
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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.
Darlene although I have not make this to freeze, I don’t see anything in the recipe that would make me think it will not freeze. Enjoy and Happy Crocking!
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.
Thank you so much for the kind words! Appreciate you taking the time to tell me of your success! Happy Crocking! 🙂
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?
Shelley you can always add more then the recipe calls for, so add what you think would work for you and your family. I love it when you make a recipe your own… Thanks for the question, and Happy Crocking!