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Slow Cooker Smoky Butternut Squash Soup
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1 (3- to 3 1/2-pound) (6 cups) butternut squash, peeled, cubed 3/4 inch

1/2 cup finely chopped onion

1 (14-ounce) can chicken broth

1 tablespoon firmly packed brown sugar

2 teaspoons chopped chipotle chiles in adobo sauce

2 cups Land O Lakes® Half & Half

1/2 teaspoon salt


1/4 cup finely chopped red apple

2 tablespoons chopped fresh chives

How to make

  1. STEP 1

    Spray inside of 3- to 4-quart slow cooker with nonstick cooking spray.

  2. STEP 2

    Place all soup ingredients except half & half and salt into slow cooker. Cover; cook, stirring once, on Low heat setting 4 hours or on High heat setting 2 1/2 hours, or until squash is tender.

  3. STEP 3

    Pour half of soup into 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until soup is smooth. Pour into bowl. Repeat with remaining soup. Return soup to slow cooker. Stir in half & half and salt.

  4. STEP 4

    Cover; cook on Low heat setting 15-20 minutes or until heated through.

  5. STEP 5

    Garnish each serving with apple and chives.

Tip #1

Chipotle chiles are dried and smoked jalapeño chiles. They can be found dried, pickled or canned in adobo sauce. Freeze any remaining chiles in freezer container for future use.

Tip #2

An immersion blendera wand with a blending blade at the bottomis ideal for blending soups and sauces directly in the pan.

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