This crockpot butternut squash soup is creamy, full-bodied and rich in produce with squash, green apples, red bell peppers and onion. With a hint of brown sugar, pumpkin pie spice and a slightly buttery finish, the flavors blend well together for a spoonful of savory Autumn deliciousness.
This recipe lends for a beautiful fall and winter dish, and can be used as a side dish or even an appetizer when put into small taster bowls. It makes for a perfect lunch to go along with grilled cheese or salad, and works as a great entertaining dish for the holidays. When cold weather arrives, soup comes calling! It’s savory, healthy, and customizable for a little indulgence with the cheese and bacon crumbles.
The extra depth of flavor really adds to my love for this soup, and the crockpot does most of the work for you. Whether dishing it up, or leaving it in the crockpot for a self-serve option with toppings on the side, the use of the crockpot makes it especially simple. Croutons are the perfect vegetarian option if you want to ditch the bacon and still have that delicious crunch.
The sprinkle of fresh thyme adds a wonderful herb aroma and flavor with a little dusting of green for visual appeal. I also love that it’s packed with fresh and healthy fruit and veggies, packing both into the same meal. So grab your crockpot and get ready for a bowl of soup your body and taste buds will thank you for!
Pre-Crockpot Prep time: 30 min/ Cook Time: 4 hours / Post-Crockpot Prep time: 10 min
INGREDIENTS
1 medium butternut squash, peeled and cubed/ about 2 1/2 lbs or 6 cups cubed (time-saver: buy pre-packed and chopped squash).
-2 medium green apples, peeled and cored (time-saver: use an apple corer and peeler)
-1 red bell pepper, stem, core and seeds removed, cut in half.
-1/4 an onion, sliced
-2 tbsp butter (substitute olive oil for vegan version)
-2 tsp minced garlic (time-saver: use pre-minced garlic from a jar)
-3/4 tsp salt
-dash pepper
-1/4 tsp pumpkin pie spice
-1/4 tsp onion powder
-2 tsp fresh thyme leaves
-2 tsp brown sugar
-2 c. chicken broth (substitute vegetable broth for a vegetarian/vegan version)
-2 tbsp c. regular or fat-free half and half (I like the extra creaminess the half and half adds, but you can leave out this extra ingredient all together if so desired)
Garnishes:
-5 slices crisp bacon, crumbled (leave out for vegetarian guests and substitute croutons, regular or gluten-free)
-Goat cheese (leave out for dairy-free guests)
-Fresh thyme
INSTRUCTIONS
- Place diced butternut squash into the crockpot. If you are dicing your own, I have found it easiest to chop the ends off first, cut the squash in half length-wise, then cut in half again in the opposite direction to make shorter pieces to work with in peeling. Peel the squash pieces, then dice them into about 1 inch chunks.
- Core, peel and slice/dice apple into medium-sized chunks and add to crockpot.
- Seed and core the bell pepper. Chop in fourths and add to crockpot along with the quarter of an onion.
- Add in remaining ingredients (minus the half and half, bacon, goat cheese and thyme).
- Cook on high for 3-4 hours or until soft.
- Cook the bacon just prior to serving for best results. Otherwise, cook it earlier but make sure and to refrigerate it.
- Place softened ingredients in a blender on liquefy until smooth.
- Return ingredients to the crockpot, add the half and half and mix well before serving.
- If making tasters, use about 6 tbsp (or a little over 1/3 cup) and garnish as desired (basil is another great topper, as is listed in the alternate recipe link below), goat cheese, bacon crumbles and/or croutons as a substitution depending on guest preferences. Time to enjoy the food and company of your guests and celebrate with gratitude!
Click the link below for more information on constructing taster bowls: