Creamy Butternut Squash Soup

This Creamy Butternut Squash Soup uses a different ingredient along with the butternut squash. This soup is yummy with some warm bread and topped with some extra cream and pumpkin seeds.

Welcome to our family recipe blog. Here you will find many recipes you and your family will enjoy. Mealtime with family is one of our favorites. Here are some other soup recipes to continue your search: Wisconsin Cauliflower Soup, Broccoli Cheese Soup, Easy Chicken Noodle Soup, Taco Soup, Tomato Basil Pesto Soup, Creamy Chicken Vegetable Soup and Ground Beef Vegetable Soup.

Ingredients Needed for Creamy Butternut Squash Soup:

Butternut squash

Sweet potato

Carrots

Onion

Garlic

Chicken broth

Heavy cream

Cajun seasoning

Pepper

Salt

Instructions for Creamy Butternut Squash Soup:

Place peeled and cut up squash, peeled and cut up sweet potatoes, sliced carrots, sliced onion and minced garlic into a slow cooker. Pour chicken broth over the top and let cook for eight hours on low or four hours on high.

When vegetables are cooked and very tender, blend in the slow cooker with an immersion blender or in a blender-remembering to vent the lid if the ingredients are hot.

Blend until smooth and creamy.

Blend in cajun seasoning, salt and pepper.

Stir in heavy whipping cream.

Serve with extra heavy whipping cream or milk, extra cajun seasoning and roasted pumpkin seeds, if desired. And of course, some fresh warm bread.

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Print

Creamy Butternut Squash Soup

An easy fall slow cooker soup recipe.

Course Appetizer, Dinner

Cuisine American

Keyword Butternut Squash, Slow Cooker Recipes, soup

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Servings 8

Author Sweeter With Sugar

Ingredients

• 3-3 1/2 pounds butternut squash
• 1 pound sweet potato
• 3 cups carrots
• 1/2 cup onion
• 3 cloves garlic
• 3 14 ounce cans chicken broth
• 1 1/2 cups heavy whipping cream plus more for serving
• 2 tsp Cajun seasoning plus more for serving
• 2 tsp salt
• 1/2 tsp pepper

Instructions

1. Peel butternut squash with a vegetable peeler, cut in half and scrape out the seeds. Chop into small chunks.

2. Peel and chop the sweet potato, carrots, and onion into small pieces.

3. Mince the garlic and place squash, sweet potato, carrots, onion and garlic into a slow cooker.

4. Pour chicken broth over the top and cook on low for eight hours or high for four hours. (Make sure the vegetables are very tender before blending)

5. When vegetables are tender, use an immersion blender to blend or a good blender-make sure to vent the top when blending hot food. Blend until smooth and creamy.

6. Blend in cajun seasoning, salt and pepper.

7. Stir in heavy whipping cream.

8. Serve with more cream, more cajun seasoning and/or roasted pumpkin seeds.

9. Note: if soup is too thick for your liking after adding the cream, add more chicken broth.

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