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Heart Healthy Crockpot Butternut Squash Soup

Great for busy weeknights, our slow cooker butternut squash soup recipe saves time by using our pre-cut Raleys’ Butternut Squash and a crockpot. You’ll love its sweet, earthy and herbaceous flavors that compliment the fall season.

10 minutes
4 hours


  • 2 Raley's Pre-Cut Butternut Squash, 32 OZ
  • 1 large onion, chopped
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 4 sprigs thyme
  • 1 sprig sage
  • 3 cups Raley's Fat Free Low Sodium Chicken Broth
  • Raley's Mediterranean Sea Salt to taste
  • Raley's Ground Black Pepper to taste
  • Pinch of Raley's Organic Ground Cayenne Pepper
  • Whole milk, for serving
  • Freshly chopped parsley, for garnish


  1. In a crockpot, combine butternut squash, onion, carrot, garlic, thyme and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne to taste.
  2. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use a blender to blend soup until smooth.
  3. Stir in milk and garnish with parsley before serving.
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