Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

This is the perfect recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home!

ENJOY! xoxo Jen


Creamy Butternut Squash Soup


  • 1 large butternut squash, peeled and cut into large cubes (about 8 cups) … I totally cheat and buy the pre-cut squash!
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 sprigs thyme
  • 1 sprig sage
  • 3 c. low-sodium chicken (or vegetable) broth
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of cayenne
  • Plain Greek yogurt for serving
  • Freshly chopped parsley, for garnish



  1. In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
  2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 
  3. Stir in yogurt and garnish with parsley before serving.


No Comments

Sorry, the comment form is closed at this time.