Spicy Squash Soup (Crock Pot)

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“I adapted this from 'The Book of Slow Cooking' by Anne Sheasby, which I borrowed from the local library. As I had to return it before I had a chance to try this soup, I thought I'd post it here to share and for future use. If you make it before me, please let me know how it turned out. If you leave out the bacon this is vegetarian.”
8hrs 20mins

Ingredients Nutrition


  1. Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
  2. Transfer to crock pot, add stock and cook on low for 6-8 hours.
  3. Carefully transfer to a blender, or using a stick blender, puree until smooth.
  4. Add cream, cover and heat for another 30-60 minutes.
  5. In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
  6. Drain bacon on paper towels.
  7. Stir the cilantro into the soup and divide into serving bowls.
  8. Crumble the bacon and sprinkle over the top.
  9. Serve immediately.

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