Crockpot Butternut Squash Soup Recipe (Panera Bread Copycat)
Cozy Up with Creamy Crockpot Butternut Squash Soup
As the leaves begin to change and a crispness fills the air, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, you can’t beat the sweetness of butternut squash! This Crockpot Butternut Squash Soup is the perfect blend of cozy and convenient – simply toss the ingredients into your slow cooker and let it work its magic. The result? A velvety smooth, deeply flavorful soup that’s sure to become a fall staple.
This recipe is incredibly easy to make, requiring minimal prep time. It’s perfect for busy weeknights or when you’re entertaining guests. The slow cooking process allows the butternut squash to become incredibly tender, resulting in a naturally sweet and creamy texture. We’ve added a touch of maple syrup and apple cider vinegar to enhance the flavors and create a balanced, delightful soup.
What makes this recipe special?
- Effortless: Dump-and-go convenience – perfect for busy schedules.
- Flavorful: The combination of butternut squash, sage, and a hint of maple syrup creates a truly irresistible flavor profile.
- Creamy Texture: Slow cooking ensures a naturally smooth and creamy consistency.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Butternut Squash Soup:
- Roasting the Squash (Optional): For an even deeper, more caramelized flavor, you can roast the butternut squash before adding it to the crockpot. Simply halve the squash, scoop out the seeds, and roast cut-side down at 400°F (200°C) for 45-60 minutes, or until tender.
- Strain for Extra Smoothness: We recommend straining the soup after blending for an ultra-smooth texture. This removes any remaining fibers and ensures a luxurious mouthfeel.
- Spice it Up: Feel free to add a pinch of nutmeg, cinnamon, or ginger for a warmer, spicier flavor.
- Garnish with Style: A swirl of sour cream or a sprinkle of pumpkin seeds adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil or vegan butter, and omit the sour cream garnish.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be sure to blend the soup in batches and vent the lid to prevent pressure buildup.
Get ready to enjoy a bowl of pure autumn bliss! This Crockpot Butternut Squash Soup is a guaranteed crowd-pleaser that will warm your heart and soul.
Crockpot Butternut Squash Soup
Ingredients
- 3 lb butternut squash
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 cup carrots sliced
- 6 cloves garlic peeled
- 3 tablespoons unsalted butter
- 6-8 leaves sage leaves
- 2 teaspoons salt or to taste
- 3 cups chicken broth plus more if needed
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- to taste sour cream for topping (optional)
- to taste pumpkin seeds for topping (optional)
Instructions
- Prepare vegetables by peeling and dicing them in chunks.
- Add the vegetables into the crockpot with olive oil.
- Cook on HIGH for 4 hours.
- While the vegetables are cooking, make the sage brown butter: Melt butter in a pan over medium heat. Add sage leaves and cook until butter is browned and fragrant. Remove from heat.
- After 4 hours, blend the soup mixture with an immersion blender or in a regular blender until smooth.
- Strain the butternut squash mixture in a separate pot until it’s smooth and creamy.
- Stir in the sage-infused brown butter, salt, maple syrup, and apple cider vinegar.
- Top with sour cream and pumpkin seeds (optional).
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