Chunky Butternut Squash Soup
No blending needed!This delicious Chunky Butternut Squash combines the rich flavors of tomato with onions, peppers, and corn and just the right seasonings for a hearty soup that is a fall favorite!
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.
Chunky Butternut Squash Soup
Looking for a hearty soup recipe for those chilly days?
This Chunky Butternut Squash Soup is the perfect fall soup. It’s 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. Add some bread and you have a cozy meal that is loved by all.
How to Cut Squash
Some types of squash can be tough to cut. Here are instructions for how to make this job an easy one.
Is Winter Squash Good for You?
Winter squashes are excellent sources of vitamins A and C. These antioxidant vitamins can help protect against cancer, heart disease, and macular degeneration.
Chunky, Tomato-y Butternut Squash Soup
Ingredients
- 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 canned diced tomatoes
- 1 tablespoon dried parsley
- 1 teaspoon granulated onion
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup organic corn kernels
- 1/2 teaspoon salt - or to taste
Instructions
PAN COOKING INSTRUCTIONS
- 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.
- Add garlic and saute for one minute, stirring constantly.
- Add water or broth and tomatoes. Bring to boil.
- Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
- Add salt to taste.
CROCK-POT COOKING INSTRUCTIONS
- Place squash in crock pot.
- Add diced onion, diced pepper, water, and tomatoes.
- Cook on high for 7 to 8 hours. (Because all slow cookers vary in temperature, cooking time may vary.)
- Stir in seasonings and corn. Replace lid quickly to avoid too much heat loss.
- Cook for an additional 20 minutes to 1 hour. Squash should be very soft.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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This looks fantastic!! I can’t wait to try it!
It was fantastic! : ) I hope you like it!
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. 🙂
Mmmmmmmm! That sounds delish! Thank you for the sweet potatoes idea. I may try that 🙂
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!
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. 🙂
This was perfect to come home to on a cold winter day!
Thank you so much for this delicious recipe Jennifer! My family all loved it!
Excellent!! Love the crockpot for having it done when I get home from work. Both are great!
I’m with you. The crockpot saves me so much time!
Glad you liked the soup. Thank you for taking the time to rate and comment 🙂