Butternut squash is one of my favorite winter vegetables. It is delicious, nutritious, and super filling. The thing that I don’t like is how difficult butternut squash (or really any squash) is to cut and chop up. Well at least they are for me. Seriously, I almost lost a couple of fingers once when I was trying to make a simple soup. That experience led me to always purchase pre chopped squash. However, it is much cheaper to purchase a whole squash so I decided to figure out a way to easily cook squash without losing my hands.
A couple months ago I cooked sweet potatoes in the slow cooker and felt like I invented electricity. This was a big deal for me! Up until then I would purchase sweet potatoes and they would go to waste because I never had the time after work to bake them. I know I could just throw them in the microwave but they never turned out right for me. Cooking them in the slow cooker was the perfect solution.
Anyway, I thought if I cooked sweet potatoes in the slow cooker I could probably cook a whole butternut squash. Well it just so happened the recipe I was using – from Not Your Mother’s Slow Cooker Cookbook– suggests cooking the squash whole in the slow cooker. Yippee! So I went and bought a big ole butternut squash to make a batch of butternut squash soup.
The butternut squash I purchase was 5lbs. It was huge and just barely fit into my slow cooker. If it were any bigger I would have been in trouble. My advice is to measure your slow cooker so you don’t end up with a squash that doesn’t fit.
All I needed to do was add a couple tablespoons of water to the bottom of the slow cooker, place the butternut squash on top, put the lid on, and cook on low for 7- 9 hours. Mine cooked perfectly around 8 hours.
After it was cooked I removed it from the slow cooker. This was a little tricky because the squash is very soft. I used two bigger spoons and that worked fine. Then I cut it open and scooped out all the flesh. Super easy! Keep in mind the squash is HOT so you need to be careful when handling it.
Then I put the scooped out squash back into the slow cooker added the chicken broth and onion mixture, pureed with a immersion hand blender, and let it cook on high for another hour. Seasoned with some salt and pepper and finished each bowl with a sprinkle of parmesan cheese. Delicious!
If you don’t have a hand bender then you can use a regular blender or food processor. Just work in batches.
This recipe is very basic so experiment with spices and flavors. It also freezes great so if you have a lot left over then freeze in single serving portions for easy lunches and dinners.
- 1 butternut squash (mine was 5 lbs but use whatever size fits into your slow cooker)
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 quart chicken broth (or 4 cups), you can also use vegetable broth to make this vegetarian. Also, depending on the size of your squash you might need more or less broth.
- salt and pepper to taste
- parmesan to sprinkle on individual bowls
- Place whole butternut squash and 2 tablespoons of water into the slow cooker. Put lid on and cook for 7-9 hours on low. Mine cooked perfectly at 8 hours.
- Heat olive oil in a medium pan on high. Cook onions and garlic until translucent, about 7 minutes. Set aside.
- After the squash is done remove from the slow cooker, cut in half, remove the seeds and skin, and scoop out the flesh and place it back into the slow cooker. You can discard the seeds and skin.
- Pour the onion mixture and chicken broth in with the squash. Using a hand blender, blend the ingredients until blended and smooth. Cook on high for another hour.
- Add salt and pepper to taste. Serve with a sprinkle of parmesan cheese.
This soup can be made completely ahead of time and frozen into individual servings for easy lunches and dinners. Reheat on the stove or in microwave.
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Tammy, I came across your blog, recently, in my search for healthy eating ideas, and I have to tell you what a PHENOMENAL resource you are! You offer motivation, and practical strategies for all aspects of weight loss and healthy eating. Thank you for sharing your story and for all of the time and effort that you put into this blog. I am 55 years old, married, with 2 boys (one in first year of college, the other a high school sophomore) and have struggled with weight all of my life. I love the way you share how you’ve made this work for you in your busy life. I really think I can do this!
You can do this!!! Everyone can do it! The real “secret” to weight loss is finding what works for you and making that your life!
This was super easy and super delicious. Even my 14 year old who isn’t crazy about butternut squash gobbled this right up and asked for more!!
Butternut squash in the slow cooker now! Can’t wait to try this !
Loving all of your recipes and am so excited to be able to save them to the recipe box! Some of the recipes do not have the “save” button. How do I save the recipes that do not have that button to the recipe box? Or am I not able to? THANKS for taking the time to help us on our weight loss journey!!!
This is currently in my crock pot. I have tasted it and it is delicious. I have a couple of questions. In the nutritional info it says that 1 1/2 cups is 41 WW points. Is that correct? Also, the flavored water in the bottom of the crock pot that is left after the squash cooks – do you put that in the soup too or discard? Thanks!
NO the WW points are 5. Yes just leave the juice in a the bottom and mix it all together.
Thanks for the reply. We made it and it is so delicious.
I now see my mistake in the 41 vs. the 5. UGH! Sometimes my eyes can’t see the forest for the trees. 🙂
The butternut squash are so hard to cut, or peel that is is the best way to cook them, in the crockpot.
Before putting in the squash, f old some foil into a 4″ wide band that will go all the way down inside and fold it over the edges of the crockpot. It will make a ‘handle for removing the squash.
Happy Trails, Penny