Crock Pot Butternut Squash and Parsnip Soup

Looking for a healthy, easy-to-prepare recipe that packs a serious punch in the flavor department? This crock pot butternut squash soup with parsnips is a comforting fall and winter dish with a hint of spice and sweetness.

I’ll be the first to say that I absolutely love soup season. 

From the crisp air to the falling leaves, fluffy throw blankets, and scented candles, it’s just so cozy. And what better way to usher in the holiday period than by cooking a delicious butternut squash soup in a crock pot?

Now, I’m a huge fan of Leftover Turkey Soup or hearty Chicken and Cabbage Soup when flu season rolls around. But when I’m craving something light and easy, this particular soup is a lunchtime wonder. 

It’s packed with sweet veggies and hearty squash, with the parsnips bringing a rustic, cinnamon flavor to the soup. It also gets a glorious hit of spice and herby goodness from coriander, cumin, thyme, and sage.

Although I’m all for roasting veggies in the oven and blitzing them with a hand blender, I adore how easy this soup is. You just throw the ingredients into the crock, let them lay low for around six hours, and then puree. 

Yup – it’s that easy!

Ingredients for Crock Pot Butternut Squash and Parsnip Soup

Yellow onion: Packs a punch of savory flavor that compliments the veggie broth to create a rich base.

Parsnips: Bring fiber, folate, and vitamins C and K to the mix. They’re also high in antioxidants. Parsnips have a glorious cinnamon-like and almost nutty flavor when cooked, so they’re perfect for fall!

Butternut squash: This ingredient is loaded with vitamin A, potassium, and vitamin C, making it the perfect healthy base for our soup.

Fuji apple: For a touch of sweetness that deepens the flavor profile.

Low sodium vegetable broth: Stops the salt levels from being too intense. Adding salt separately gives you more control over flavor.

Ground coriander: Don’t over-season the soup with this ingredient as it’s quite potent. Add it gradually and taste as you go.

Ground cumin: For a hint of spice and a curry-esque flavor that works so well with the sweet veggies.

Dried thyme: Brings an earthy, minty flavor to the soup.

Ground sage: For a peppery, citrusy kick.

Salt: To taste.

Plain yogurt for serving.

Recipe Customizations

• If you don’t feel like serving with plain yogurt, try soy cream, sour cream, or even a dollop of heavy cream to make things super-indulgent.
• I love sprinkling my soup with croutons, tortilla chips, or a few slivered almonds for extra crunch.
• Like cheesy soups? Try throwing in cheddar, monterey jack, crumbled feta, or parmesan for a richer bite.
• Mix in some proteins by adding chorizo, bacon bits, or roasted chickpeas as toppings.
• Switch out the vegetable broth for chicken broth if you’d like a heavier, savory taste.
• Butternut squash tastes delicious with carrots, sweet potatoes, turnips, and beets. Feel free to throw them in for a different take on this crock pot butternut squash and parsnip soup!

Tips for the Best Crock Pot Butternut Squash and Parsnip Soup

• Don’t be afraid to really blend your butternut squash soup. It’ll help it develop a smooth, velvety texture that really takes this dish to the next level.
• Always taste your soup before plating up. If you want to add more salt, herbs, or cumin – now’s the time!

What Does It Taste Like?

This crock pot butternut squash soup is earthy, nutty, and slightly sweet. It gets a rich, savory flavor from the vegetable broth, and the immersion blender brings a creamy mouthfeel.

I wouldn’t say it has a super-complex flavor profile, but it’s rustic and comforting thanks to the root vegetables. 

So, it’s perfect for families with kiddos who prefer simpler soups that’ll still warm them up when the cold bites.

How to Make Crock Pot Butternut Squash and Parsnip Soup

1. Switch on your crockpot.
2. Add all the ingredients to the crock pot and cook them on low for six hours.
3. Once the vegetables are fully cooked and fork tender, add the soup to a blender in batches.
4. Blend the ingredients until smooth.

Serve your delicious butternut squash from the slow cooker with plain yogurt and rustic, crusty bread.

This recipe makes a relatively large back of crock pot butternut squash soup. So, I recommend keeping a decent amount in the fridge or freezing it in batches for another time. 

Store your soup in an airtight container in the fridge and it’ll keep for up to 4 days.

Loaded with heart-healthy veggies, antioxidants, and vitamins, this soup is a nutritious bowl of goodness that’ll suit the whole family. Plus, you only have 10 minutes of actual, hands-on prep time. So, it’s the perfect pick for those get-up-and-go weeks!

Want to try more tantalizing soups? These simple recipes are perfect for making ahead, freezing, and batch cooking for busy days.

More Soup Recipes:

• Creamy Chicken Soup with Potatoes and Bacon
• Tomato Bisque Soup (Dairy-Free)
• Potato Leek Soup
• Crock Pot Chicken and Cauliflower Rice Soup

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