Slow-Cooker Butternut Squash Soup with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy, velvety soup made with roasted squash and fresh thyme, ideal for chilly evenings. This American-inspired soup recipe (vegetarian), ready in about 500 minutes, pairs butternut squash, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 6 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 large chopped onion and 3 minced garlic cloves for 5 minutes until softened and fragrant.
  2. Step 2: Transfer onion mixture to slow cooker, then add 2 lbs cubed butternut squash, 4 cups chicken stock, and 1 tbsp fresh thyme.
  3. Step 3: Cover and cook on low for 7-8 hours until squash is very tender.
  4. Step 4: Carefully transfer soup to blender in batches, blending until smooth. Return to slow cooker, stir in 1/4 cup heavy cream, and heat through for 5 minutes on low.

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