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Creamy Crockpot Butternut Squash and Gruyere Soup

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A cozy, creamy soup made in the crockpot featuring naturally sweet butternut squash and nutty Gruyere cheese, perfect for fall evenings and easy to prepare.

Ingredients

Scale
  • 4 cups (about 1 kg or 2.2 lbs) butternut squash, peeled and cubed
  • 1 cup (100 g) Gruyere cheese, shredded
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 4 cups (1 liter or 4.2 cups US) vegetable or chicken broth, low sodium
  • 1/2 cup (120 ml or 1/2 cup US) heavy cream or half-and-half (optional)
  • Salt and pepper, to taste
  • 1 teaspoon fresh or dried thyme
  • 1 tablespoon olive oil
  • Pinch of nutmeg (optional)

Instructions

  1. Peel the butternut squash carefully, then cube it into roughly 1-inch (2.5 cm) pieces. (About 15 minutes)
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant.
  3. Transfer the sautéed onion and garlic into the crockpot. Add cubed butternut squash, 4 cups of broth, thyme, salt, pepper, and a pinch of nutmeg if using. Stir gently to combine.
  4. Set the crockpot on low and cook for 4 to 6 hours until the squash is soft enough to mash easily with a fork. Alternatively, cook on high for 2-3 hours, watching closely.
  5. Once the squash is tender, use an immersion blender to puree the soup until silky smooth. If using a regular blender, blend in batches carefully.
  6. Lower the heat to warm or off, then gradually stir in the shredded Gruyere cheese. Let it melt gently, stirring often to keep the soup smooth.
  7. For a richer texture, stir in 1/2 cup heavy cream or half-and-half. Reheat gently if needed, but do not boil after adding cream.
  8. Taste and adjust salt and pepper as needed. Optionally, add extra fresh thyme or a drizzle of olive oil on top before serving.

Notes

Use a sharp peeler or knife to peel the butternut squash to avoid tough bits. Add cheese off heat or on the lowest setting to prevent graininess. Sauté onions and garlic before adding to crockpot for richer flavor. If soup is too thick after blending, add more broth or water to reach desired consistency. For dairy-free version, substitute Gruyere with vegan cheese and cream with coconut milk. Soup can be cooked on stove if no slow cooker is available.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker soup, creamy soup, Gruyere cheese, fall recipe, easy soup, comfort food

Find it online: https://evabake.com/creamy-crockpot-butternut-squash-and-gruyere-soup-easy-recipe-for-fall/