Slow Cooker Butternut Squash and Cottage Cheese Soup Recipe

Introduction

This Slow Cooker Butternut Squash and Cottage Cheese Soup is a creamy, comforting dish perfect for chilly days. It combines the natural sweetness of butternut squash with a subtle smoky spice and smooth cottage cheese for added richness. Easy to prepare and slow-cooked to perfection, it’s a healthy and satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash (about 2½ pounds), peeled and cubed
• 3 cups vegetable broth
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cottage cheese (plus more for garnish)
• 1 tablespoon maple syrup (optional)
• Fresh thyme leaves and chili flakes, for garnish

Instructions

1. Step 1: Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until soft and fragrant. Transfer this mixture to the slow cooker.
2. Step 2: Add the cubed butternut squash, vegetable broth, ground nutmeg, smoked paprika, salt, and pepper to the slow cooker. Stir to combine all ingredients evenly.
3. Step 3: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the squash is very tender and easily pierced with a fork.
4. Step 4: Use an immersion blender directly in the slow cooker to purée the soup until silky smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
5. Step 5: Add the cottage cheese to the blended soup and blend again briefly to incorporate until the soup is creamy and smooth.
6. Step 6: Stir in maple syrup if using, adjusting the sweetness to your preference. Serve the soup hot, garnished with a swirl of additional cottage cheese or cream, chili flakes, and fresh thyme leaves.

Tips & Variations

• For a richer texture, substitute half the vegetable broth with light cream or coconut milk.
• Add a pinch of cayenne pepper for extra heat instead of or alongside chili flakes.
• This soup can be made vegan by using a plant-based cottage cheese alternative or omitting it altogether.
• Roast the butternut squash before adding to the slow cooker for a deeper, caramelized flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. The soup may thicken after refrigeration; add a splash of broth or water when reheating to adjust the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash in this recipe?

Yes, frozen butternut squash can be used. Adjust the cooking time slightly since frozen squash may cook faster than fresh. Make sure it’s fully thawed or add extra cooking time to ensure the squash becomes tender.

Is it necessary to blend the soup completely smooth?

While blending creates a creamy texture that complements the cottage cheese, you can leave the soup slightly chunky if you prefer more texture. Just partially blend or mash some of the squash, then stir in the cottage cheese.

Slow Cooker Butternut Squash and Cottage Cheese Soup Recipe

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★★★★★

4.7 from 126 reviews

This comforting Slow Cooker Butternut Squash and Cottage Cheese Soup combines the natural sweetness of butternut squash with creamy cottage cheese for a velvety texture. Perfect for a cozy meal, this recipe uses simple ingredients and slow cooking to develop rich flavors enhanced by warming spices like nutmeg and smoked paprika.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 6 hours on LOW or 3.5 hours on HIGH
• Total Time: 6 hours 15 minutes (LOW setting)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash (about 2½ pounds), peeled and cubed

Liquids and Seasoning

• 3 cups vegetable broth
• ½ teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Dairy and Garnishes

• 1 cup cottage cheese (plus more for garnish)
• 1 tablespoon maple syrup (optional)
• Fresh thyme leaves, for garnish
• Chili flakes, for garnish

Instructions

1. Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes until they are soft and fragrant. This step helps to release their flavors before adding to the slow cooker.
2. Prepare Slow Cooker Mixture: Transfer the sautéed onion and garlic to the crockpot. Add the peeled and cubed butternut squash, vegetable broth, ground nutmeg, smoked paprika, and season with salt and pepper. Stir gently to combine all ingredients evenly.
3. Slow Cook the Soup: Cover the crockpot and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the butternut squash becomes very tender and easy to mash.
4. Blend the Soup: Use an immersion blender directly in the crockpot to purée the soup until it achieves a smooth, silky consistency. Alternatively, carefully transfer the soup in batches to a traditional blender and blend until creamy.
5. Add Cottage Cheese: Stir in the cup of cottage cheese and blend again briefly using the immersion blender or regular blender until the soup is creamy and smooth throughout.
6. Finish and Serve: If desired, mix in the tablespoon of maple syrup to add a subtle sweetness. Serve the soup hot, garnished with a swirl of additional blended cottage cheese or cream, a sprinkle of chili flakes, and fresh thyme leaves for a flavorful presentation.

Notes

• Peeling and cubing butternut squash can be easier if you cut it in halves first and scoop out the seeds.
• The maple syrup is optional but adds a nice balance to the smoky paprika and nutmeg.
• For a vegan version, substitute cottage cheese with a plant-based creamy alternative.
• Use an immersion blender directly in the slow cooker for less cleanup.
• Adjust seasoning to taste after blending, as the flavors become more pronounced.

Keywords: butternut squash soup, slow cooker soup, creamy squash soup, vegetarian soup, easy autumn soup