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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/slow-cooker-butternut-squash-and-cottage-cheese-soup-recipe/