Squash Soup 675x675

Squash Soup

Simple and delicious squash soup cooked in a crock pot. A great way to have a cozy fall meal ready to go in the evening.
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 people


  • 6 lbs butternut squash
  • 2 Tbsp olive oil
  • 2 large onions sliced
  • 2 Tbsp brown sugar
  • 1 Tbsp fresh ginger minced
  • 2 sticks cinnamon
  • 1 1/4 tsp salt
  • 6 cups vegetable broth
  • 2 cups water


  1. Preheat the oven to 350 degrees F.
  2. Slice the squash in half. Place the squash directly on the oven rack, or on a baking sheet.
  3. Bake for 15 minutes, or until the skin is slightly loosened.
  4. Remove from the oven and allow it to cool for a few minutes.
  5. Meanwhile, sauté the onion in the olive oil for 3-4 minutes, or until tender.
  6. Add the brown sugar, ginger and garlic. Cook for another minute.
  7. Combine all ingredients in a crockpot.
  8. Cook on low for 6-8 hours or high for 4-6 hours.
  9. Remove the cinnamon sticks.
  10. Puree with an immersion blender, or use a regular blender (work in batches).