Slow-Cooker Butternut Squash Soup

More About This Recipe

• Not sure how to peel and cut a butternut squash before making butternut squash soup? The task can be a little daunting if you’ve never done it before. But it doesn’t have to be! Just make sure you have a large, sharp kitchen knife and a sharp vegetable peeler. Small, dull knives will make this task much more difficult and also quite dangerous! First, cut off the ends of the squash; this way, it will be easier to stabilize when you’re peeling. Peel the whole squash (though the skin is technically edible, you won’t want it in your soup), cut it in half and scoop out the seeds with a spoon. Next, cut the squash into rings, and then into individual cubes. Don’t get too hung up on cube size—as long as they are all relatively uniform and roughly 1-inch cubes, they are ready for cooking. Don’t feel like doing all of this work? Don’t sweat it. A lot of grocery stores carry packages of butternut squash that’s already peeled and cubed. After you try this recipe, slow-cooker butternut squash soup will become one of your new favorite fall dishes. Get more squash soup recipes here and read this article to stay inspired all throughout soup season.