Slow Cooker Butternut Squash Soup Recipe | Crockpot Soup (2024)

FAQs

How do you make butternut squash soup less bland? ›

Sage and Nutmeg: both of these spices pair beautifully with butternut squash and add a depth of flavor that you will love. Salt and pepper: brings out the flavors in the soup. You may want to use more or less to taste, but the measurements provided are what tasted best to me.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Slow cookers can transform a few simple ingredients into the most delicious soups by simmering them for hours. This low and slow cooking allows the flavors to mingle, creating rich, flavorful soups perfect for chilly days, nights, or any day you want to enjoy a bowl full of goodness.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

What to Serve with Butternut Squash Soup. Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.

How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).

Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

How long can you leave soup in crockpot on low? ›

That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.

Recipes with meat like chili and pork shoulder are best when cooked for six hours minimum or up to ten hours. Vegetarian recipes are best cooked for around four hours, but can do a minimum of two hours or maximum of six hours (after which the vegetables start to get unpleasantly mushy).

Some butternut squash is more bitter than others, which may cause your soup to taste slightly bitter. If this is the case, try adding a bit more honey.

The flesh of the squash is soft and tender—perfect for a smooth pureed soup. Why is my butternut squash soup gritty? Under-cooked squash will make this soup more gritty than smooth. Make sure all of your vegetables (and fruits) are very tender before blending and you'll have effortlessly creamy soup every time.

Add apples!

It may sound odd, but we even add apples to soup sometimes – like our creamy roasted butternut squash and sage soup. If you don't have any apples on hand, add a little sugar instead. Start with a small amount (no more than ½ tsp per quart of broth) and then taste and adjust as needed.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.