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Slow Cooker Chicken and Butternut Squash Soup

Slow cooker chicken and butternut squash soup cooks until the squash is very tender and the chicken is easy to shred. Blend the broth and vegetables until smooth, then stir in heavy cream for a creamy finish.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 yellow onion medium, chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic minced
  • 4 cup low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker
  • 1 immersion blender

Method
 

  1. Add the squash, onion, celery, and garlic to a 6-quart slow cooker.
  2. Pour in the broth and nestle the chicken into the liquid.
  3. Add the thyme, salt, pepper, and bay leaf.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the squash is very tender and the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a cutting board and remove the bay leaf.
  6. Shred the chicken with two forks.
  7. Turn off the slow cooker and blend the soup with an immersion blender until smooth, keeping the blade submerged.
  8. Stir in the heavy cream and shredded chicken.
  9. Cover and cook on HIGH for 10 to 15 minutes, until heated through.

Notes

Keep the immersion blender blade submerged while blending. Refrigerate leftovers for up to 4 days; freeze without the cream for the best texture, then add cream when reheating. For a dairy-free option, use coconut cream in place of heavy cream.