The secret to butternut squash soup perfection: a slow cooker masterclass
What To Know
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or until the soup is thick and creamy.
- Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- If the soup is too thin, puree a few slices of bread or potatoes and add them to the soup.
As the days grow shorter and the air turns crisp, our cravings for warm and comforting meals intensify. Butternut squash soup is a classic fall dish that embodies this cozy ambiance, and making it in a slow cooker couldn’t be easier. Here’s a step-by-step guide to create the perfect slow-cooker butternut squash soup:
Ingredients
- 1 large butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
1. Prepare the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and place it cut-side up on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 45-60 minutes, or until tender.
2. Sauté the Aromatics: While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Assemble the Soup: In a slow cooker, combine the roasted squash, sautéed aromatics, broth, cumin, cinnamon, nutmeg, salt, and pepper. Stir to combine.
4. Cook on Low: Cover the slow cooker and cook on the LOW setting for 6-8 hours, or until the soup is thick and creamy.
5. Puree the Soup: Using an immersion blender or a regular blender, puree the soup until smooth.
6. Add Cream (Optional): If desired, stir in the heavy cream for extra richness.
7. Season to Taste: Taste the soup and adjust the seasonings as needed. Serve warm with a sprinkle of fresh herbs or a drizzle of olive oil.
Tips for the Perfect Soup
- For a sweeter soup, roast the squash for longer.
- For a spicier soup, add a pinch of cayenne pepper.
- To make the soup vegan, use vegetable broth and omit the heavy cream.
- Add a dollop of sour cream or yogurt for a tangy contrast.
- Serve the soup with crusty bread, crackers, or a grilled cheese sandwich for a complete meal.
Variations and Additions
- Roasted Vegetables: Add roasted carrots, celery, or parsnips to the soup for extra flavor.
- Apples or Pears: Add diced apples or pears to the soup for a hint of sweetness and texture.
- Bacon: Cook some bacon and crumble it over the soup for a smoky flavor.
- Pumpkin: Substitute butternut squash with pumpkin for a festive twist.
- Kale or Spinach: Stir in some chopped kale or spinach at the end of cooking for a boost of nutrients.
Final Thoughts
Making butternut squash soup in a slow cooker is a simple and rewarding experience. The result is a comforting and flavorful dish that’s perfect for fall gatherings and cozy nights in. Experiment with different variations and additions to create your own unique version of this classic soup.
Frequently Asked Questions
- How do I store leftover soup?
Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Can I use canned butternut squash?
Yes, you can use canned butternut squash, but the flavor and texture may not be as rich as using fresh squash.
- How can I thicken the soup?
If the soup is too thin, puree a few slices of bread or potatoes and add them to the soup. Cook for an additional 30 minutes to thicken.
