Looking for a healthy, easy-to-prepare recipe that packs a serious punch in the flavor department? This crock pot butternut squash soup with parsnips is a comforting fall and winter dish with a hint of spice and sweetness.
I’ll be the first to say that I absolutely love soup season.
From the crisp air to the falling leaves, fluffy throw blankets, and scented candles, it’s just so cozy. And what better way to usher in the holiday period than by cooking a delicious butternut squash soup in a crock pot?
Now, I’m a huge fan of Leftover Turkey Soup or hearty Chicken and Cabbage Soup when flu season rolls around. But when I’m craving something light and easy, this particular soup is a lunchtime wonder.
It’s packed with sweet veggies and hearty squash, with the parsnips bringing a rustic, cinnamon flavor to the soup. It also gets a glorious hit of spice and herby goodness from coriander, cumin, thyme, and sage.
Although I’m all for roasting veggies in the oven and blitzing them with a hand blender, I adore how easy this soup is. You just throw the ingredients into the crock, let them lay low for around six hours, and then puree.
Yup – it’s that easy!
Ingredients for Crock Pot Butternut Squash and Parsnip Soup
Yellow onion: Packs a punch of savory flavor that compliments the veggie broth to create a rich base.
Parsnips: Bring fiber, folate, and vitamins C and K to the mix. They’re also high in antioxidants. Parsnips have a glorious cinnamon-like and almost nutty flavor when cooked, so they’re perfect for fall!
Butternut squash: This ingredient is loaded with vitamin A, potassium, and vitamin C, making it the perfect healthy base for our soup.
Fuji apple: For a touch of sweetness that deepens the flavor profile.
Low sodium vegetable broth: Stops the salt levels from being too intense. Adding salt separately gives you more control over flavor.
Ground coriander: Don’t over-season the soup with this ingredient as it’s quite potent. Add it gradually and taste as you go.
Ground cumin: For a hint of spice and a curry-esque flavor that works so well with the sweet veggies.
Dried thyme: Brings an earthy, minty flavor to the soup.
Ground sage: For a peppery, citrusy kick.
Salt: To taste.
Plain yogurt for serving.
Recipe Customizations
- If you don’t feel like serving with plain yogurt, try soy cream, sour cream, or even a dollop of heavy cream to make things super-indulgent.
- I love sprinkling my soup with croutons, tortilla chips, or a few slivered almonds for extra crunch.
- Like cheesy soups? Try throwing in cheddar, monterey jack, crumbled feta, or parmesan for a richer bite.
- Mix in some proteins by adding chorizo, bacon bits, or roasted chickpeas as toppings.
- Switch out the vegetable broth for chicken broth if you’d like a heavier, savory taste.
- Butternut squash tastes delicious with carrots, sweet potatoes, turnips, and beets. Feel free to throw them in for a different take on this crock pot butternut squash and parsnip soup!
Tips for the Best Crock Pot Butternut Squash and Parsnip Soup
- Don’t be afraid to really blend your butternut squash soup. It’ll help it develop a smooth, velvety texture that really takes this dish to the next level.
- Always taste your soup before plating up. If you want to add more salt, herbs, or cumin – now’s the time!
What Does It Taste Like?
This crock pot butternut squash soup is earthy, nutty, and slightly sweet. It gets a rich, savory flavor from the vegetable broth, and the immersion blender brings a creamy mouthfeel.
I wouldn’t say it has a super-complex flavor profile, but it’s rustic and comforting thanks to the root vegetables.
So, it’s perfect for families with kiddos who prefer simpler soups that’ll still warm them up when the cold bites.
How to Make Crock Pot Butternut Squash and Parsnip Soup
- Switch on your crockpot.
- Add all the ingredients to the crock pot and cook them on low for six hours.
- Once the vegetables are fully cooked and fork tender, add the soup to a blender in batches.
- Blend the ingredients until smooth.
Serve your delicious butternut squash from the slow cooker with plain yogurt and rustic, crusty bread.
This recipe makes a relatively large back of crock pot butternut squash soup. So, I recommend keeping a decent amount in the fridge or freezing it in batches for another time.
Store your soup in an airtight container in the fridge and it’ll keep for up to 4 days.
Loaded with heart-healthy veggies, antioxidants, and vitamins, this soup is a nutritious bowl of goodness that’ll suit the whole family. Plus, you only have 10 minutes of actual, hands-on prep time. So, it’s the perfect pick for those get-up-and-go weeks!
Want to try more tantalizing soups? These simple recipes are perfect for making ahead, freezing, and batch cooking for busy days.
More Soup Recipes:
- Creamy Chicken Soup with Potatoes and Bacon
- Tomato Bisque Soup (Dairy-Free)
- Potato Leek Soup
- Crock Pot Chicken and Cauliflower Rice Soup
Crock Pot Butternut Squash and Parsnip Soup
Ingredients
- 1 large yellow onion chopped
- 2 parsnips peeled and chopped
- 1 cups small butternut squash peeled, seeded and chopped into small squares (about 5 )
- 1 fugi apple peeled and chopped
- 2 cups low sodium vegetable broth
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme
- 1/8 teaspoon ground sage
- ½ teaspoon salt
- Plain yogurt for serving
Instructions
- Add all ingredients to a crock pot and cook on low for 6 hours.
- Once vegetables are cooked, add the soup to a blender (in batches) and blend until smooth.
- Serve with plain yogurt and rustic, crusty bread.
Nutrition
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Hi! Can I put the ingredients together and freeze them for cooking later? Thanks!
I’ve taken a solemn oath…placed one hand over my heart and the other over my crock pot…more soups will happen than the measly ONE that appeared last season. Consider this recipe added to my repertoire! Oh and snap, can I get a hell yeah for spelling that right on the first try?! 😉
Ooh, I have been looking for some veggie slow cooker recipes and this is would totally work with veggie broth too–YESSSSS! I like parsnips IN things, but not alone. They’re a good supporting player, though. 🙂
Parsnips are the one veggie I feel so-so about. Sometimes I really do love them, but other times, I could care less. I do always love butternut squash though, especially in its autumn soup form. I can imagine the carpenter-esque parsnip would hold strong here.
This is the definition of comfort food! Warms you to the bone, I bet. Absolutely luscious and lovely, Julia!
This sounds so comforting. And I love that it’s in the slow cooker. Perfection!
Parsnips just do not get the love they deserve. They’re AWESOME, and a million times better than carrots.
Two of my favorite fall veggies in one soup….so excited and loving everything about this!! I’d happily trade you a batch of my freekeh soup for this 🙂
An over sized albino carrot. Well said. 🙂
I love butternut squash soup! This looks so comforting and delicious. A great way to sneak in parsnips!
I flipping love parsnips! And butternut squash soup. Wait. Just give the bowl, pa-lease??!!!
Okay, I have never cooked with parsnip. This is why I love your site – you inspire me to use produce I haven’t used before!! I love butternut squash, so I am sure I would love this! I agree, get some bread in there! 🙂
Mmmmm this would be unbelievable with that rustic, crusty bread you mentioned. I love that you included an apple for sweetness, too! Parsnips aren’t usually on my grocery list, but I may have to add them for next week 🙂
Oh man, parsnips are totally my JAM. OK, well I do like other veggies probably better :), but I do love me a good parsnip! Puree it up in soup with squatternut bosh and I’m set allll fall. 🙂
My kids call parsnips “ghost carrots” lol! Whatever gets them to eat stuff that’s good for them, I’m down with it. I love that this gets made in the crockpot, which I really need to use more often.
Sadly, I have not seen every episode of friends…..yet! I am working on it, jut give me a little more time! LOL!
Love this soup. Butternut squash is my all time favorite and I also happen to love parsnips, especially when they are roasted. YUM! But I love your crockpot soup. Anything in the crockpot I will always be game for!
I feel like I need to take you under my wing and force-watch you Friends until you see cross-eyed 😉 We can eat lots of stacked food in the process 😉
Ha ha! So, I’ve always called parsnips albino carrots. Wait! Can we say that, or is it not PC to say albino? I get so confused on that. Anyway, it’s one of my brother’s favorite vegetables. Me, not so much, but I love butternut squash anything, so that would be a plus. A couple of years ago, I cooked up the parsnips like I read about, and was informed that I did it incorrectly. You are supposed to just slice them, so my 58-year-old brother can “eat around them like a bunny” (and he seriously said that–and this is the lawyer brother and not the artist brother). Geez. Ok. I’m pinning this and will make the two of us soup this winter when I don’t want to deal with the snow. Have a good Wednesday.
“Albino carrots” is far from PC…I was totally in an I-do-what-I-want mood while writing the post. I’m actually pretty amazed the things I get away with on this blog. One of these days, someone is going to shut me right down and I’ll begin writing far more appropriate posts. I hope that day never comes 😉
I get so confused with the whole PC thing because I’m old. For example, growing up, if something was odd/different/strange, it was queer. Not anymore. I still say things that get a “MOTHER” out of my daughter. We won’t even go down the southern 80-year-old grandmother trail. Growing up, I loved to buy the Mexican jumping beans in the gas stations for our trips (I was mesmerized by the jumping). Anyway, my BFF decided that it probably wasn’t PC to call them Mexican jumping beans and we renamed them “Latino Leaping Legumes” (this is what happens with you get language people together). Have a good weekend, my dear.
I forgot to wear a coat and the close parking lot was closed — so I just walked extra far in short sleeves. Crock pot soup? You’re speaking my language this morning!