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Spicy Squash Soup (Crockpot)

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“This is a versatile quick soup that can be served immediately or left in a crockpot on low until time to serve. My daughter got the recipe from somebody at work - original source unknown. You can make this as low-fat as you want with low-fat cream cheese and using chicken broth to saute the onion. Depending on the size of the squash, use two or three cans of chicken broth. I fix the squash the night before to speed up the preparation. You can spice it up (or down) as you prefer.”
1hr 20mins

Ingredients Nutrition


  1. 1. Cut the squash in half and scoop out the seeds and inner fibers. Place the squash cut side down on aluminum foil on a cookie sheet. Roast for 45 to 50 minutes at 350 degrees. (If you do this the night before, you can wrap the foil up around the squash and let it sit in the fridge overnight.).
  2. 2. If you prefer, you can microwave the squash in a covered casserole dish or covered with plastic wrap with a tablespoon of water or chicken broth in the cavity, for nine or more minutes, depending on size.
  3. 3. Once the squash is tender, let it cool while you prepare the soup base. In a large saucepan, saute onions in butter until translucent. Add chicken broth and spices. (I usually just use chili powder and skip the cayenne pepper.).
  4. 4. Scoop the squash out of the shells into the soup. An ice cream scoop or large serving spoon works well for this. If the squash is too hot to hold, use an oven mitt. Bring to a boil.
  5. 5. Add cream cheese and puree with an immersion blender. You can also process batches in a blender or food processor until smooth. Heat thoroughly. Do not allow to boil.
  6. 6. You can keep the soup warm in a crockpot set to low or warm until time to serve.

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