Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

A delicious crockpot soup, which can be served warm or chilled. Adapted from Betty Crocker's "Slow Cooker" cookbook. Cooking times vary depending on whether you cook the soup on a low or on a high setting: 8-10 hours on low; or 3-5 on high. I posted this recipe for safe-keeping before I'd made it; and I have since made it with a few changes. See notes below.

Ingredients Nutrition

Directions

  1. Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
  2. Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
  3. Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
  4. Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
  5. Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
  6. For crunch and colour, sprinkle with poppy seeds or chopped pecans.
  7. If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
  8. Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.
Most Helpful

1 5

Followed this recipe exactly. Unfortunately my family was not a fan of this soup. I tried to add some seasoning but it didn't help much.

4 5

Very good soup. Super easy to throw together in the crock pot. Made exactly per instructions with no substitutions. Next time I may cut down the sour cream to 1/2 as I am not a huge fan. You can really taste the applesauce which gave this a different taste than my other favorite squash soup recipe. Now I have two to choose from, one for crock pot and one for stove top. I will make this again! Thanks for a keeper!

4 5

The recipe came together beautifully and using the hand blender was an excellent idea! It worked perfectly and I know it saved me a lot of time and trouble. The soup was thick and tasty but I felt the garlic clashed with the other flavors. I love garlic but I just didn't think it fit in this soup. Next time I'll omit it. Thanks for sharing such an interesting recipe bluemoon!