Creamy Butternut Squash Soup

This is the perfect recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home!

ENJOY! xoxo Jen

Creamy Butternut Squash Soup


1 large butternut squash, peeled and cut into large cubes (about 8 cups) … I totally cheat and buy the pre-cut squash!
1 large onion, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
4 sprigs thyme
1 sprig sage
3 c. low-sodium chicken (or vegetable) broth
Kosher salt 
Freshly ground black pepper
Pinch of cayenne
Plain Greek yogurt for serving
Freshly chopped parsley, for garnish


In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 

Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 

Stir in yogurt and garnish with parsley before serving.