Prep 20 mins
Cook 3 hrs
I borrowed this slow-cooker cookbook from a friend, but wanted to save this recipe!
Make and share this Williams-Sonoma Butternut Squash Soup recipe from Food.com.
- 4 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 inches piece ginger, peeled and grated
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 2 butternut squash, about 4 lbs total weight, peeled and cut into chunks
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 4 cups vegetable broth
- 1⁄2 cup sour cream
- fresh chives or flat leaf parsley, chopped for garnish
- Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
- Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
- Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.
This is a great tasting soup. Added carrots and celery. Yummy flavor.
Just finished making it and it's delicious! I roasted my onions and butternut squash first to soften them both up and then followed the recipe. I also substituted one cup of the broth with cream. I love a creamy base to my soups, and this worked well. Great flavor!