Butternut Squash, Potato and Roasted Pepper Soup in Slow Cooker

I rounded up some pantry staples and made this delicious Butternut Squash, Potato and Roasted Pepper Soup in the slow cooker. Easy, delicious and pretty to boot!

Butternut Squash, Potato and Roasted Pepper Soup in Blue Bowl with Handles

For all the FALL lovers out there; how was it? I think we had maybe 2 weeks of fall and now it’s in the 40’s and my tootsies are freezing and that can only mean one thing good. Soup! I credit this Butternut Squash, Potato and Roasted Pepper Soup to my daughter Emily.

We got together for dinner knowing it would be a mish-mash of leftovers and she brought over a butternut squash soup she had made. It was smooth and creamy and her secret was to add a bit of potato.

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I loved how it made the soup the perfect texture without having to add flour to thicken it. Plus another thing I loved? Some Poblano peppers that were perfect with just a bit of heat.

Butternut squash, potatoes, and peppers on a cutting board

Emily and I both receive bi-weekly deliveries from Door to Door Organics and we admit to liberally modifying our orders. She must have gotten the same squash I did but a week earlier so mine was sitting on the counter along with some Yukon Gold potatoes and 4 beautiful Anaheim peppers.

Does that not sound almost spooky? Well, it is the month of Halloween! You know I had to mix it up a little bit but not much…it was too good to really mess with.

Savory Spice Shop Spice Gift Set

The peppers I included certainly contributed to the overall flavor profile but I needed something to boost the heat a bit. I had added just a bit of cumin but it needed something more for that slight tickle of heat and for me that meant using some of my Lodo Red Adobo seasoning from Savory Spice Shop.

I feel lucky we have local Savory Spice Shops; they originated with a store in Denver and I’ve been frequenting the one in Littleton on Main Street (yes, it really is a main street too!) for 6 years.

I actually remember the first time I went there. I had met some friends at a charming little place that served high tea and afterwards one mentioned she had heard about a new Spice Shop just a block away.

It was a gorgeous day and we all decided to walk on over and check them out. The first thing I noticed? I knew I was there before I was there…the aroma of spices lingers outside the shop and helps to lead you in.

Inside? Literally a cooks nirvana. More spices and spice variations than you can imagine. Fresh, magical spices. Cinnamon to die for, curry too. Cocoa, vanilla, salts…it is truly an adventure for a cook and my only issue with going there is trying not to break the bank…I could, easily.

Cubed squash and potatoes for butternut squash, potato and roasted pepper soup

I peeled the squash using a vegetable peeler. Though I love the already peeled and cubed butternut squash from Costco, I have to admit this was pretty easy. Especially with that knife; a gift from an event I attended last week.

The sharpest knife I have ever owned; it was like cutting through ‘buttah’ when used for squash. It’s sort of scary sharp but it sure made quick work of these veggies! I added the vegetables to chicken broth and some caramelized onions in a crockpot and like magic…in the morning I had soup!

I used my new favorite magic wand kitchen tool to blend everything together and make a smooth soup and then seasoned with more salt, pepper and the Lodo Red Adobo to taste. I like a fair amount; just add enough for your taste. This Butternut Squash, Potato and Roasted Pepper Soup is perfect for fall and it’s a bonus that you can make it in a slow cooker!

Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup

I garnished the soup with some sour cream, avocado and a spoonful of grilled onions topped with a sprinkling of some more of the spice and served it with cornbread. Seriously perfect for a cool fall evening…or all winter long!

PIN IT! Butternut Squash, Potato and Roasted Pepper Soup’

 Butternut Squash Soup with Roasted Peppers in a Soup Crock and Garnished with Sour Cream and Avocado
Butternut Squash Soup

Butternut Squash, Potato and Roasted Pepper Soup

A hearty and delicious soup thickened with potato and seasoned with roasted green chile peppers.
5 average from less than 50 votes
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Soups and Stews
Cuisine American
Servings 8 Servings
Calories 242 kcal


  • 4 Anaheim or Poblano Peppers
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium onions chopped
  • 2 cloves garlic minced
  • 1 butternut squash peeled and cubed
  • 4 medium Yukon Gold potatoes
  • 64 ounces chicken or vegetable stock
  • ½ teaspoon cumin
  • ½ – 1 teaspoon ground adobo pepper or cayenne
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • Salt and Pepper to taste


  • Sour cream, avocado, and grilled onions


  • Preheat the broiler. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely.
  • Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes.
  • Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired.
  • Chop into large chunks and set aside.
  • Melt the butter and olive oil in a medium size skillet. Add the chopped onions and cook on medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too fast.
  • Add the minced garlic in the last minute of cooking the onions and watch carefully; it should get cooked to a slight brown but no more…it can easily become bitter.
  • Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper.
  • Cook on high heat for 4 hours or overnight on the lowest heat.
  • Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot.
  • Season with salt, pepper and more of the Lodo Red Adobo if required.
  • Add the rest of the grilled onions, holding out a couple of spoonfuls for garnish.
  • Serve and garnish with sour cream, avocado, onion and sprinkle with the red pepper.


I liked having half of the onions added to the blended soup but if you prefer a totally creamy soup, add all but a bit for garnish to the crockpot when cooking the other ingredients.


Nutrition Facts
Butternut Squash, Potato and Roasted Pepper Soup
Serving Size
1 Serving
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butternut squash, dinner, green chile peppers, lunch, potato, roasted, soup, winter
Tried this recipe?Let us know how it was!

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  1. I am so glad you are posting all of these soups. Autumn – and the rainy part of it – has arrived full force and I’ve been serving ready-made soups. I should definitely start making homemade and yours are spectacular. And weirdly enough this is the first year ever that I’ve actually seen butternut squash on the market in France. So what perfect timing!

  2. I think my favorite soup would have to be potato-leek.

    Though…pumpkin/butternut squash is a close second. And lentil.

    What can I say, I love soup and soup season!

  3. Barbara – this is my kind of soup!! I love a bit of heat and those poblanos would be perfect. Just gorgeous!

    ps. No need to enter me. The prize looks lovely but as bloggers we get so much – better to send it to one of your non-blogging readers 🙂

  4. My favorite soup to make is a chunky tomato coconut curry recipe that it served at a local Denver vegetarian restaurant. And I typically use Savory Spice Shop seasonings in it!

  5. I love butternut squash soup – I make mine with Granny Smith apples as a thickener but I’d like to make this version as well. Sounds yummy!

  6. Savory Spice Shop — My new found love. Anxious to take my family there when they arrive for the holidays!

  7. That looks so good. I make a butternut soup as well, but I am trying this one, I like the kick this one has.

  8. Barb, first off, the soup looks amazing! I absolutely love the garnish, too! I so wanted a ripe avocado for our chili last night, but not meant to be. They were all very green and hard as rocks.

    Second, the packaging for the spices, with the bay and cinnamon and other goodies? FABULOUS! I just love that! Thanks for the chance to win some!

  9. The soup sound wonderful for in front of the fire. And the spice selection—-as I have already used most of them and given a selection as presents, I would love to try those that I have not.

  10. My favorite soup is New England Clam Chowder…but I also have not met a bisque of any kind that I didn’t love! I’ve not ventured into the world of making soup, but this winter, I think I will. I might start with this one!

  11. I love soup…there are so many favorites. My mom’s potatoe soup, split pea soup, plain ole tomato soup and tomato basil,..ham and bean soup, tortilla soup, pumpkin bisque. There are too many to mention, actually.

  12. My favorite soup has always been split pea soup. Oh sure, I may wander over to chicken tortilla soup, or potato with bacon, or even Italian Wedding, but split pea will always be number one for me.

  13. My favorite soup is a Garlic Zucchini Soup that my kids SWEAR is alfredo soup. It is great with pepperoni subs!

    If anyone wants the recipe, I am happy to share

  14. I love French Onion soup and am in 7th heaven when the Vidalia onions come in. I make extra to freeze so we can still enjoy it months later.

  15. That soup looks so yummy. I will be making this next week for sure. It’s hard to say which soup is my favorite because homemade soup is my favorite thing to eat. But, I will have to say beef vegetable or my version of chicken tortilla soup are my very favorite. I love using herbs and spices. Hoping I win. I wish they had a shop closer to Brighton.

  16. Thank you for posting this recipe. I too receive a weekly CSA box of produce and have some poblano peppers I need to do something with and this is perfect. Fall hit Seattle today and the soup recipes are coming out.

    My favorite soup is creamy potato.

  17. Now I wish I had bought that cubed and peeled squash at Costco this week! next time for sure, this looks wonderfully delicious. I haven’t heard of the spice store in Littleton but sounds like I’d love it.

  18. My favorite soup is butternut squash flavored with onions and apple. Topped with fried sage and seasoned breadcrumbs.

  19. my favorite soup is my mother’s recipe for cream of potato soup ~ especially garnished with crumbled bacon and grated cheese.

    thanks for a chance at the giveaway!

  20. With this kind of weather soup is definitely the order of the day. I love all these flavors as well as Savory Spice Shop. Count me out of the giveaway as my spice cabinet is bulging, but I will try your recipe.

  21. I love a good spice shop! Stepping inside feels so warm and homey! I wish I had one close to where I live. Ordering off the internet just isn’t the same 🙁
    Your soup looks super delicious. Love how you added the avocado and grilled onions to garnish! It warms my tummy just looking at it!

  22. Nice soup! We eat soup all the time – one of our favorite meals when the weather turns cool. I haven’t don’t a squash soup in forever, but I should, because they’re so nice. Love the flavors you have in yours! Anything with a bit of spice gets my attention. I’m not actually sure what my fav soup is – really, whatever I’m eating. I guess my fav warm weather soup would be gazpacho, and fav cold weather soup is a Tuscan Bean soup that includes pinto beans, lentils, and split peas. Good stuff – thanks.

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