Chunky, Tomato-y Butternut Squash Soup

The leaves are turning a rich red and lush yellow color, the apples are harvested and filling the house with their lovely apple aroma, the air is cold and briskly pushing its way through our jackets, and we are having slow-cooked butternut squash soup for lunch.

Autumn has arrived.

Butternut Squash Soup is easy to make and can be cooked either on the stove or in a crock-pot.  Mmmmmm … I love the smell of simmering butternut soup waiting for me when I come in from the cold.

Some types of squash can be tough to cut. Here are instructions for how to make this job an easy one.

Winter squashes are excellent sources of vitamins A and C.  These antioxidant vitamins can help protect against cancer, heart disease, and macular degeneration.

4.7 from 3 reviews
Chunky, Tomato-y Butternut Squash Soup
  • 1 medium to large butternut squash
  • 1 medium yellow onion, diced
  • 1/2 medium green bell pepper, diced
  • 2 tablespoons olive oil (for pan cooking; may be omitted for cooking in slow cooker )
  • 2 cloves garlic, minced
  • 1 cup water or broth
  • 7 cups (two 29-ounce cans) diced tomatoes
  • 1 tablespoon dried parsley
  • 1 teaspoon onion powder or granulated onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup corn kernels
  • 1/2 teaspoon salt – or to taste
  1. Peel squash with a vegetable peeler and cut into 3/4” cubes.
  2. In a large soup pot, saute diced onion, diced pepper, and squash in approximately 2 tablespoons olive oil over medium-high heat until onions begin to appear translucent.
  3. Add garlic and saute for one minute, stirring constantly.
  4. Add water or broth and tomatoes. Bring to boil.
  5. Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
  6. Add salt to taste.
  1. Peel squash with a vegetable peeler and cut into 3/4” cubes.
  2. Place squash in crock-pot.
  3. Add diced onion, diced pepper, water, and tomatoes.
  4. Cook on high for 7 to 8 hours. (Because all slow cookers vary in temperature, cooking time may vary.)
  5. Stir in seasonings and corn. Replace lid quickly to avoid too much heat loss.
  6. Cook for an additional 20 minutes to 1 hour. Squash should be very soft.
The amount of water given works well for most slow cookers. If your cooker tends to lose more or less water than most, you may need to adjust the water amount in the recipe.

For best results, do not lift the lid during cooking process.

Cooking time may very depending on your slow cooker.

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  1. Jenny says

    I make this recipe with the pan instructions. I made it by accident with the sweet potato’s,. the already cubed up ones from trader joe’s., It turned out really Gooood. :)

  2. Audra D. says

    Hello! I just made this soup tonight on the stove, and it was DELISH. However, I’m heading out of town in a couple of days and there’s no way I can eat it all before I leave. Does this keep well in the freezer? Thanks!

    • says

      Hi Audra,
      I have frozen this soup before and it was ok. When reheated, the squash was a little mushy and maybe a tad bit mealy. That said, it was gobbled up with no complaints, so it must not have been too bad. :)

  3. Nancy Talarico says

    This is a Southern Living recipe I have been making it for years. It calls for low sodium beef broth is the only difference I see. Very good one of my favorites!

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