Butternut squash soup screams fall!
I bring you this slow cooker/Crockpot version with a Pakistani twist (enter Cayenne).
This recipe is quite healthy; leave out the optional ingredients and it’s vegan! Not to mention it’s very easy to prepare. I’d say the hardest part is tackling the butternut squash.
If you can get your hands on some pre-cut squash, by all means, go for it! If not, you can also roast the butternut squash at 450 degrees F for about 45-50 minutes, or until tender. When it’s cool enough to handle, use a spoon to scoop out the flesh and discard the skin. Then add the butternut squash after adding the rest of the vegetables.
Update: To make this in an Instant Pot, simply follow the instructions in saute mode, then either use the Soup/Broth Setting or the Slow Cooker Setting to cook the soup.
Spicy Slow Cooker Butternut Squash Soup
This Spicy Slow Cooker Butternut Squash Soup is the perfect blend of sweet and savory with a spicy kick! It's slow cooked to extract the best flavor!
- 3 tbsp olive oil
- 1 medium yellow onion chopped
- 3-4 cloves garlic sliced or minced
- 2 small butternut squash halved, cored, peeled and diced OR 2 16-ounce packages pre-cut butternut squash
- 2 medium carrots roughly chopped
- 1 red bell pepper roughly chopped
- 4 cups water
- 1 tbsp salt or to taste
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 tsp maple syrup optional
- 2 tbsp butter or cream optional for serving
In a large pan over medium heat, saute the onions in olive oil until translucent, about 3-5 minutes. Add the garlic and continue to sauté until the raw smell disappears about 10-15 seconds.
Add the rest of the vegetables along with the salt, black pepper, and cayenne and saute until they begin to caramelize over the edges, about 10 minutes. This helps bring out the flavors of the soup.
Place this mixture into your slow cooker and add water or stock. Cook on low for 6-8 hours or high for 4-6 hours.**
Pour this mixture into a blender and blend until smooth. Check the consistency and add water if needed. Taste and add maple syrup, if desired. Blend again. Garnish with a butter or cream and serve hot.
*You can roast the butternut squash face side up at 450 degrees F for about 45-50 minutes, or until tender. When it’s cool enough to handle, use a spoon to scoop out the flesh and discard the skin. Then add the butternut squash after adding the rest of the vegetables.
**Alternately, you may cook this in a soup pot. Just bring to a boil, then lower the heat to medium-low, cover and simmer for 35 minutes.