Butternut Squash and Masa Soup

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You can use any kind of winter squash here—red kuri, kabocha, pie pumpkin, Hubbard, acorn—or a combination of several if you have stray pieces of larger squash in your fridge … they’ll each taste a bit different but they’ll all cook up about the same. Feel free to add a carrot or two, or sweet potato.


  • 1 large (-pound/1.2-kg) butternut squash, peeled, seeded, and cut into large chunks
  • 4 cups (960 ml) vegetable stock or water
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • Salt and freshly ground black pepper
  • 2 cloves garlic, chopped
  • 2 tablespoons masa harina



    Put the squash in the slow cooker with the stock.

    In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until wilted and golden at the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Scrape into the cooker. Pour 1 cup (240 ml) water into the skillet and stir to scrape up any browned bits, then pour into the cooker. Add 1 teaspoon salt and several grindings of pepper. Cover and cook on low for 8 hours.


    Ladle about 1 cup (240 ml) of the liquid into a small bowl and whisk in the masa, then scrape back into the cooker. With an immersion blender, puree the soup until very smooth. Season with more salt and pepper, if needed, then serve.