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Slow Cooker Vegetable & Butternut Squash Soup

Image of the prepared Slow Cooker Vegetable & Butternut Squash Soup recipe
  • prep time: 10 min
  • total time: 3 hr 10 min
  • serves: 7 people

An immersion blender and a slow cooker are the only tools you’ll need to easily make this rich, velvety and delicious butternut squash soup. No need to sauté, simply add all veggies and the  broth to your slow cooker. When the veggies are tender puree the soup right in the slow cooker. Finish with a touch of cream for soup that is sure to impress your guests.


  • 2 Gala apple, peeled, cored and chopped (about 2 cups)
  • 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped (about 4 cups)
  • 2 medium carrot, peeled and chopped (about 1 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
  • 3 cups Swanson® Vegetable Broth
  • 1/2 cup half and half
  • 2 tablespoons sour cream or creme fraiche
  • 1/4 cup chopped chives


  • Tips

    • If you prefer, you can use fat free milk instead of the half-and-half and use reduced fat sour cream.
  • Step 1

    Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker.

  • Step 2

    Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender.  Using an immersion blender, puree until the mixture is smooth.   Stir in the half-and-half.  Season to taste.  Serve topped with the sour cream and chives.

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Made With

Calories 125
Total Fat 2 g
Sat. Fat 1.7 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 369 mg
Total Carb 24 g
Dietary Fiber 4 g
Sugar 10 g
Protein 2 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 6 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.