Slow Cooker Butternut Squash Soup with Blue Cheese and Bacon
Your crock pot makes this Slow Cooker Butternut Squash Soup easy and hands-off! It's topped with salty bacon and blue cheese, a delicious contrast to the sweet, creamy soup. This is a perfect fall meal the whole family will love!
Recipe type: Entree
Cuisine: Soup
Serves: 4
  • 2 small (or 1 large) butternut squash, peeled, seeded and diced (about 6 cups)
  • 3 medium carrots, peeled and cut in 1-inch pieces
  • 1 large onion, diced
  • 2 cups vegetable or chicken stock
  • ½ tsp dried marjoram
  • ⅛ tsp cayenne pepper
  • ⅛ tsp ground nutmeg
  • Salt & pepper, to taste
  • ½ cup heavy cream
  • 1 lb bacon, cooked and crumbled
  • 5 oz package blue cheese crumbles
  1. In a slow cooker, combine butternut squash, carrots, onion, vegetable stock, marjoram, cayenne pepper and ground nutmeg. Season with salt and pepper.
  2. Cook on low 6 hours or high 3½ hours, until veggies are soft and tender.
  3. Using an immersion blender, puree veggies until the soup is uniformly smooth. If you don't have an immersion blender, you can transfer the veggies to a blender or food processor in batches, puree and return to slow cooker.
  4. Stir in heavy cream. Taste and adjust seasoning with salt and pepper.
  5. Serve immediately, topped with bacon and blue cheese. Or cool completely and refrigerate.
Recipe by Flying on Jess Fuel at