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Cozy Slow Cooker Butternut Squash Apple Soup

cozy slow cooker butternut squash apple soup - featured image
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A warm and comforting slow cooker soup made with butternut squash and apples, perfect for fall and winter. This creamy, dairy-free soup is easy to make and full of cozy flavors.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup apple cider or unsweetened apple juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup heavy cream or coconut cream (for garnish, optional)
  • ¼ cup toasted pumpkin seeds (for garnish, optional)
  • Fresh sage leaves (for garnish, optional)
  • Maple syrup or honey (for garnish, optional)

Instructions

  1. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Prep the apples and aromatics: Peel, core, and chop the apples into 1-inch pieces. Chop the onion, mince the garlic, and grate the ginger.
  3. Layer everything in the slow cooker: Add the cubed squash, chopped apples, onion, garlic, and ginger. Sprinkle with cinnamon, nutmeg, cloves, cayenne (if using), salt, and pepper. Pour in the vegetable broth and apple cider. Stir gently.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until squash and apples are fork-tender.
  5. Blend until silky smooth: Turn off the slow cooker and let cool for 10 minutes. Use an immersion blender to blend until smooth, or transfer in batches to a countertop blender (fill no more than halfway, hold lid with a towel).
  6. Taste and adjust: Add more salt, spices, or broth as needed to reach desired consistency and flavor.
  7. Serve and garnish: Ladle into bowls. Drizzle with cream, sprinkle with pumpkin seeds, and add fried sage leaves or a drizzle of maple syrup if desired.

Notes

For a vegan version, use coconut cream instead of heavy cream and maple syrup instead of honey. For a lower-carb option, replace the apple with an extra cup of cauliflower florets and use unsweetened almond milk instead of apple cider. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, slow cooker soup, fall soup, winter soup, creamy soup, vegan soup, gluten-free soup

Find it online: https://lenatable.com/cozy-slow-cooker-butternut-squash-apple-soup/