Slow Cooker Butternut Squash and Sweet Potato Soup
Experience the ultimate comfort of autumn with this velvety, nutrient-dense soup. By combining earthy butternut squash and sweet potatoes with warming spices like cinnamon and nutmeg, this slow cooker recipe delivers a sophisticated flavor profile with minimal effort. It is a naturally vegan and wholesome meal, perfect for busy families looking for a healthy, restaurant-quality dinner that develops its deep, complex flavors while you focus on your day.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
1 medium yellow onion, chopped
1 medium-large butternut squash, peeled, seeded, and chopped into 1-inch pieces
2 medium sweet potatoes, peeled and chopped into 1-inch pieces
4 cups vegetable broth
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
Optional: Fresh sage or pumpkin seeds for garnish
Instructions
Place the chopped onion, butternut squash, and sweet potatoes into the slow cooker.
Add the minced garlic, cinnamon, and nutmeg.
Pour in the vegetable broth until the vegetables are just covered.
Cover and cook on high for 4 hours or on low for 6 to 7 hours until the vegetables are fork-tender.
Use an immersion blender to puree the soup until smooth and velvety.
Season with salt and pepper to taste.
Serve warm, topped with fresh herbs or pumpkin seeds if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the soup is too thick after pureeing, add a small splash of vegetable broth or water to reach your desired consistency.