Creamy Slow Cooker Butternut Squash and Maroilles Soup Tips, FAQ & printable recipe

Tips for success

For a more concentrated flavor, you can roast the butternut squash cubes in a 400°F oven for 20 minutes before adding them to the slow cooker.

This adds a subtle caramelized note that pairs exceptionally well with the pungency of the Maroilles cheese. Ensure the squash is only lightly browned, not scorched, to maintain the delicate sweetness required for this specific soup profile.

If you prefer a lighter texture, you can substitute a portion of the water with vegetable stock. However, keep in mind that the bouillon cube already provides a significant amount of salt and savory depth. If using stock, consider reducing the amount of bouillon or salt used in the recipe to prevent the final dish from becoming overly salty once the liquid reduces slightly.

Variations

• Roasted Garlic Addition: Add a head of garlic, with the top sliced off, to the slow cooker along with the squash. After cooking, squeeze the soft cloves out of their skins and blend them into the soup for a deep, mellow flavor.
• Herbed Finish: Stir in a tablespoon of finely chopped fresh sage or thyme just before blending. The herbal notes provide a bright contrast to the earthy squash and the pungent, creamy cheese, adding a fresh dimension to the finished soup.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat on the stovetop over low heat, stirring constantly until hot.

Store any leftover soup in an airtight glass container to prevent it from absorbing other odors in the refrigerator. The soup can be stored for up to three days.

When cooling leftovers, ensure the soup is placed in the refrigerator within two hours of cooking to maintain quality and safety. Avoid storing the soup in the slow cooker insert itself, as this can prolong the cooling time.

This soup is an excellent candidate for making ahead, as the flavors often meld and improve after resting in the refrigerator for a day. Simply prepare the soup as directed, allow it to cool completely, and then store it in a sealed container.

Reheat the soup gently on the stove over low heat, stirring occasionally, until it is hot throughout. This makes it a convenient option for busy weeknights.

Serving ideas

Serve this soup in warmed bowls to help maintain its temperature. The rich, creamy nature of the dish makes it a substantial starter, but it can also be served as a main course alongside a crusty baguette or a simple green salad with a light vinaigrette. The contrast of the warm soup with a crisp, slightly acidic bread creates a balanced dining experience.

For a simple garnish, you can drizzle a small amount of high-quality extra virgin olive oil over the surface just before serving. The oil adds a bright finish that cuts through the richness of the cheese.

Avoid heavy toppings that might mask the delicate, earthy flavor of the butternut squash, keeping the presentation clean and focused on the quality of the primary ingredients.

Frequently asked questions

Recipe card

Creamy Slow Cooker Butternut Squash and Maroilles Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb butternut squash, peeled and cubed
• 1 medium onion, sliced
• 1 cube vegetable bouillon cube
• 3 cups water
• 4 oz Maroilles cheese, rind removed and diced

Instructions

1. Peel the butternut squash and remove the seeds, then cut the flesh into uniform one-inch cubes to ensure even cooking. Thinly slice the onion to help it soften and meld into the broth during the slow cooking process.
2. Place the prepared butternut squash cubes into the base of the slow cooker. Scatter the sliced onions over the top. Crumble the vegetable bouillon cube evenly over the ingredients to season the base of the soup effectively.
3. Pour the water over the squash and onion mixture in the slow cooker. Cover and cook on high for four hours or until the squash is completely tender when pierced with a fork. The liquid should be bubbling gently throughout the cooking time.
4. Once the vegetables are soft, add the diced Maroilles cheese to the hot soup. Use an immersion blender to process the mixture directly in the slow cooker until the texture is completely smooth and creamy. Adjust the consistency if necessary by adding a small amount of hot water, and serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

240

Protein

8.5 g

Carbohydrates

22 g

Fat

14 g

Fiber

4 g

Sugar

4.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.