Butternut Squash Crock Pot Recipes

SLOW COOKER BUTTERNUT SQUASH

Steps:

• Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
• Cook on Low for 6 to 8 hours.

CROCK POT BUTTERNUT SQUASH WITH BROWN SUGAR AND CINNAMON

Steps:

• Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
• Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
• Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
• Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
• Cover and cook on LOW for 6 to 8 hours, or until squash is tender.

SLOW COOKER BUTTERNUT SQUASH SOUP

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
• Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
• Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
• Cook on High for 4 hours, stirring once. Discard bay leaf.
• Puree soup with an immersion blender until smooth.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

BUTTERNUT SQUASH AND TOMATOES FOR CROCK POT

Steps:

• Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
• Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
• Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
• Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.