Butternut squash has a sweet, creamy texture that holds up really well in soups and stews. It is so easy to prepare and so full of great vitamins and fiber. It always makes me sad to think that someone might pass a delicious vegetable by simply because they have no idea how to prepare it or cook it!
You can roast butternut squash whole by just slicing in half lengthwise, scooping out all the seeds and seasoning with salt, pepper and oil. After roasting, scrape out the inside flesh and eat plain or puree with apples and use it in for a soup or in this Spinach, Tomato and Gouda Panini with Apple Butternut Squash Spread recipe from Big Bear’s Wife.
But, for this Slow Cooker Beef Butternut Squash Soup recipe, you need to peel the skin off with a vegetable peeler or a paring knife. Then, cut the ghord in half long ways. Scoop out all the seeds. Cut off the stem. Then, dice it into 1 inch cubes.
One medium butternut squash is large enough for two meals. So, I usually just save half the cubes for a future recipe, like my Sheet Pan Molasses Chicken and Butternut Squash. Seal peeled, cut butternut squash in an airtight container in the refrigerator for up to 5 days.
To season, I use brown sugar to pull out the creamy, sweetness of the butternut squash. Plus, add in some savory spices, like rosemary and smoked paprika to really enhance the beef flavor.
Slow Cooker Beef Butternut Squash Soup
1 lb. Beef cubes or stew meat
1/2 medium butternut squash, peeled and cut into 1 inch cubes
4 cups beef broth
1 Tbsp. brown sugar
1 tsp. dried rosemary
1 Tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1 tsp. salt
2 cups fresh baby spinach
Combine all ingredients, except spinach in a slow cooker. Cook on low 4-6 hours. Add in spinach 20-30 minutes before serving.
- 1 lb. Beef cubes or stew meat
- ½ medium butternut squash, peeled and cut into 1 inch cubes
- 4 cups beef broth
- 1 Tbsp. brown sugar
- 1 tsp. dried rosemary
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. cumin
- 1 tsp. salt
- 2 cups fresh baby spinach
- Combine all ingredients, except spinach in a slow cooker. Cook on low 4-6 hours. Add in spinach 20-30 minutes before serving.