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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.
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
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.
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.
Stir in milk and garnish with parsley before serving.
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