This Butternut Squash Soup recipe cooks fresh squash slowly in the slow cooker. Before serving, cream cheese is added for a creamy, simple, flavorful soup.
You can always tell that fall is here when I start breaking out the butternut squash recipes! This soup is so delicious, but don’t miss this Butternut Squash Chili with Beef or Skillet Butternut Squash Lasagna.
I know that I’m not supposed to play favorites, but if I had to choose a favorite soup recipe here on Taste and Tell, this Butternut Squash Soup would be right there at the top.
I first made this butternut squash soup years and years ago, and it has been a go-to since then. It is super creamy. It is super flavorful. It is one of those dishes that everyone will ask you for the recipe after they try it. Yes, it is so, so good.
Ingredients
The ingredient list for this slow cooker soup is quite short, which I love. You will need:
- a butternut squash
- butter
- onion
- chicken flavor bouillon cubes
- dried thyme
- pepper
- cayenne pepper
- cream cheese
How to Make Butternut Squash Soup
This soup is so easy, all it takes is a little bit of work at first, and then it all goes into the slow cooker! Here’s you you do it:
- Peel the squash. Then I cut it in half, remove the seeds, the cube the squash from there. Place that squash into you slow cooker.
- Melt the butter in a skillet, then cook the onion. Once translucent, add that to the slow cooker along with the squash.
- Add the water, bullion cubes, pepper and cayenne pepper to the mixture, the put the lid on and allow to cook all day long.
- Once the squash is tender, add the cream cheese to the slow cooker, then allow it to cook another 30-45 minutes, melting the cream cheese.
- Working in 2 batches, transfer the mixture to a blender and blend until smooth. Return to the slow cooker.
- Serve the soup immediately, or keep in the slow cooker on low to keep warm.
Tips and Tricks
To flavor the soup, I use thyme plus a little bit of cayenne pepper. You really only need that 1/8 teaspoon of cayenne to bring a subtle kick of heat that is wonderful. You could also give it a Thai kick with some ginger and either curry paste or curry spice. Basil, oregano, or rosemary would also work very nicely if you want to change it up.
I always grab a whole butternut squash for this recipe. They are inexpensive and easy to find all fall and winter long. If you don’t want to deal with the pain of peeling it, most grocery stores sell it already in chunks. Super convenient, but you will pay for that convenience.
I use a vegetable peeler to peel the squash. Sometimes you have to go over it twice if the skin is really thick, but I think it’s easier than using a knife. Both ways will work, though.
This soup is not vegetarian because I use chicken bouillon. You could easily swap vegetable broth to make it vegetarian. But I love the depth of the bullion cubes. You could also use 2 cups of chicken broth instead of the water and the bullion cubes.
If you have an immersion blender, it is usually easier (and less messy) to use instead of transferring the soup to a blender.
Leftovers can be stored in the refrigerator for up to 4 days.
I don’t usually freeze soups with dairy in them because they tend to separate and get a weird texture when you thaw them.
More Butternut Squash Recipes
Butternut Squash Pizza with Bacon
Creamy Butternut Squash Pasta
Sausage and Butternut Squash Slab Pie
Stuffed Butternut Squash
Butternut Squash Bread
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Butternut Squash Soup
Ingredients
- 1 (2 lb) butternut squash
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cups water
- 4 chicken-flavor bullion cubes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 (8 oz) package cream cheese, cubed
Instructions
- Peel the butternut squash and cut into 1-inch cubes. Place in the bottom of a 3 1/2 to 4 quart slow cooker.
- Melt the butter in a medium skillet over medium heat. Add the onion and cook until translucent. Add the cooked onion to the slow cooker, along with the water, bullion, thyme, pepper and cayenne pepper.
- Place the lid on the slow cooker and cook on low for 6 to 8 hours, until the squash is tender.
- Add the cream cheese to the slow cooker and allow to cook for 30-45 minutes.
- Working in batches, transfer the mixture to a blender and blend until smooth. (Alternately, use an immersion blender and blend the mixture in the slow cooker.). Return the soup to the slow cooker to keep warm.
Jill Bush says
made this for Super Bowl Sunday! it was delicious 😋
Donna says
I’ve got this recipe in the crockpot & can hardly wait for dinner tonight, it might make it only until lunch. I’ve not made this before but the cream cheese added is so enticing.
Deborah says
I hope you loved it!
Marilynn Krupa says
Excellent soup!!
Deborah says
I’m glad you liked it!
Jericia says
I found a 2lb container of already peeled and cubed butternut squash at Costco…which is what I used. Way more convenient for me
Jericia says
Great recipe! I used chicken stock instead of broth for more flavor, added 2 tbsp of minced garlic, and some additional spices. Came out sweet and savory. Love the rich texture!
Caroline says
How much chicken broth would you suggest using in place of 4 bouillon cubes and 2 cups water? Also planning to double the recipe to have some to freeze!
Deborah says
I would just use 2 cups of broth.
Marta says
Any tips on peeling the butternut squash? They are so intimidating to me with their giant hard shells…
Deborah says
@Marta, I usually just use a vegetable peeler. Sometimes I have to go over it twice, but it works!!
grace says
the ratio of squash to cream cheese and the lovely pale color of this soup lead me to believe that it is, without a doubt, the best squash soup ever.
Abby says
Brad would eat soup every day, and this is a nice switch from his favorite, tomato.
And I finally got the ornaments on our tree today! (Though we've had the tree almost two weeks. Sad. I know.)
kat says
We just got our tree up this weekend, though no outdoor lights yet, its been too cold! Love the idea of cream cheese in this
Vivienne says
i want to take a spoon and dig into that soup! so interesting that its got cream cheese in it…never thought it could be used for soups!
haha have fun xmas tree decorating! i havent got mine out yet!
Joanne says
It's really getting frigid here as well! Definitely soup season…specifically…butternut squash soup. Delicious!
teresa says
i LIKE the sound of that soup, especially with the cream cheese, YUM!
Georgia (The Comfort of Cooking) says
Glad to hear your decorations are up and putting you in the Christmas spirit! This soup certainly makes me wish for a little snow here in SoCal (though unlikely)! It looks wonderful and so delicious, Deborah. Great job!
Tasha says
As crazy as I cam about butternut squash, I don't make soup with it often enough. This one sounds awesome. I've never seen a version that has cream cheese- it must make it so creamy.
Enjoy your decorating!
Rosa's Yummy Yums says
A delicious looking soup!
Cheers,
Rosa