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Slow Cooker Butternut Squash Soup in a white bowl.
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5 from 1 vote

Slow Cooker Butternut Squash Soup Recipe

When you are in need of a winter warmer, slow cooker butternut squash soup will be by your side, with marjoram, leeks, apples, and all.
Course Side Dish, Soup
Cuisine American
Keyword butternut squash, paleo, recipe, slow cooker, soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 153kcal
Cost 5

Ingredients

  • 2 ½ lbs. butternut squash peeled, seeded, and diced
  • 2 cups leeks chopped
  • 2 Granny Smith apples peeled, cored, and diced
  • 3 ½ cups chicken or vegetable broth
  • 1 cup water
  • 1 tsp. ground marjoram
  • Salt and white pepper to taste
  • Fresh parsley finely chopped

Instructions

  • Combine squash, leeks, apples, broth, and water in the slow cooker. Cook on low for 6 to 7 hours.
    2 ½ lbs. butternut squash, 2 cups leeks, 2 Granny Smith apples, 3 ½ cups chicken or vegetable broth, 1 cup water, Salt and white pepper to taste
  • Once 5 hours have passed, add the ground marjoram. Continue cooking for an hour or two, until everything is tender.
    1 tsp. ground marjoram
  • Once cooked, use a hand blender to puree.
  • Return to slow cooker and cook on high for another 30 minutes; then serve and enjoy!
    Fresh parsley

Nutrition

Calories: 153kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 524mg | Potassium: 849mg | Fiber: 6g | Sugar: 14g | Vitamin A: 20831IU | Vitamin C: 49mg | Calcium: 135mg | Iron: 3mg