Easy Slow Cooker Butternut Squash Soup Recipe

Easy Slow Cooker Butternut Squash Soup Recipe

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon ground black pepper
  • 5 cups vegetable stock
  • 1 butternut squash – peeled, seeded, and cut into cubes
  • 2 Granny Smith apples – peeled, cored, and chopped
  • salt to taste
  • 1 cup shredded Swiss cheese
  • 1/2 cup finely chopped walnuts
  1. Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.
  2. Cook on Low for 8 hours (or cook on High for 4 hours).
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
  5. Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.
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