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Easy Crockpot Butternut Squash and Apple Soup

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A hands-off, cozy fall soup made with butternut squash and apples in the slow cooker. It’s creamy, savory-sweet, and perfect for meal prep or a comforting weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (1 Honeycrisp and 1 Granny Smith), peeled, cored, and chopped
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1 cup water or additional broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream or full-fat coconut milk
  • For garnish: toasted pumpkin seeds, drizzle of heavy cream or coconut milk, fresh thyme or parsley, flaky sea salt

Instructions

  1. Prep your produce: Peel and cube the butternut squash into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces. Chop the onion and mince the garlic.
  2. Layer in the crockpot: Add the cubed squash, chopped apples, chopped onion, and minced garlic to a 6-quart or larger slow cooker.
  3. Add the spices and liquid: Sprinkle the cinnamon, nutmeg, ginger, and a generous pinch of salt and pepper over the vegetables. Pour in the vegetable broth and water. The liquid should come about halfway up the vegetables.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  5. Blend until smooth: Use an immersion blender to puree the soup directly in the crockpot until smooth. Alternatively, let the soup cool for 10 minutes, then blend in batches in a regular blender, filling no more than halfway.
  6. Stir in the cream: Once blended, stir in the heavy cream or coconut milk. Taste and adjust seasoning with more salt, pepper, or cinnamon as needed. If too thick, add more broth or water.
  7. Warm through and serve: Let the soup cook on LOW for another 10-15 minutes to warm through. Ladle into bowls and garnish with pumpkin seeds, a drizzle of cream, fresh herbs, and flaky sea salt.

Notes

For deeper flavor, sauté the onion and garlic in olive oil before adding to the crockpot. Use a mix of sweet and tart apples for balance. Avoid overcooking (more than 8 hours on low) to prevent a watery soup. Always let hot soup cool slightly before blending in a regular blender to avoid splattering.

Nutrition

Keywords: crockpot butternut squash soup, apple soup, slow cooker soup, fall soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://lenatable.com/easy-crockpot-butternut-squash-and-apple-soup/