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Creamy Crock Pot Butternut Squash Soup

A rich and velvety butternut squash soup made effortlessly in a slow cooker, perfect for chilly evenings and gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds butternut squash, peeled and cubed
  • 1 medium Vidalia onion, chopped
  • 1 cup carrots, peeled and chopped
  • 15.25 ounces can of pears, drained
  • 3 cups vegetable or chicken broth
  • 1 tablespoon light brown sugar
  • 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
  • 2 cloves garlic, minced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese, softened and cubed
  • 1 cup heavy cream
Garnishes
  • Pepita seeds (for serving)
  • Chopped fresh parsley (for serving)
  • Crusty bread (for serving)

Method
 

Preparation
  1. Spray a 6-8 quart slow cooker with nonstick spray.
  2. Add the cubed butternut squash, chopped onion, carrots, drained pears, broth, brown sugar, minced ginger, garlic, cinnamon, salt, and black pepper. Stir everything to combine.
Cooking
  1. Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours, until the vegetables are very tender.
Blending
  1. Once cooked, use an immersion blender to puree the soup until smooth directly in the crock pot.
  2. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the crock pot once smooth.
Finishing Touch
  1. Stir in the cubed cream cheese and heavy cream. Keep stirring until the cream cheese is fully melted and incorporated into the soup.
  2. Ladle the soup into bowls and garnish with a drizzle of cream or olive oil, a handful of pepita seeds, and a sprinkle of fresh parsley.
  3. Serve with crusty bread on the side for that perfect dip!

Notes

Elevate your soup experience by serving it with artisan bread and roasted pumpkin seeds. A dollop of sour cream or crème fraîche adds a tangy contrast. Store leftovers in airtight containers for 3-5 days or freeze for longer storage. Reheat on the stovetop or in the microwave.