This Slow Cooker Butternut Squash and Apple Soup is a cozy, creamy, and nourishing dish perfect for chilly days. The sweetness of butternut squash blends beautifully with tart apples, warm spices, and a hint of maple syrup. Let your slow cooker do the work, delivering rich flavors with minimal effort.
Why You’ll Love This Recipe
There’s nothing quite like a bowl of warm, velvety soup that comforts you from the inside out. This butternut squash and apple soup is a perfect balance of sweet and savory, making it ideal for fall and winter. The slow cooker brings out deep, caramelized flavors without requiring constant attention, making it a fantastic option for busy weeknights or meal prep. Unlike store-bought soups that often contain preservatives and excess sodium, this homemade version is wholesome, made with fresh, simple ingredients. Plus, it’s naturally dairy-free and can be easily adapted for different dietary preferences. Serve it with crusty bread, a drizzle of coconut milk, or toasted nuts for a complete, satisfying meal.
Recipe Tips and Tricks
- Choose the right squash – For the best texture and sweetness, pick a butternut squash that is firm, heavy for its size, and has a uniform beige skin without blemishes.
- Peeling shortcut – Microwave the squash for 2-3 minutes before peeling; this softens the skin, making it easier to remove.
- Apple variety matters – Use a mix of sweet (like Fuji or Gala) and tart (like Granny Smith) apples to enhance the soup’s complexity.
- Boost the flavor – Toast the spices in a dry pan before adding them to the slow cooker to release their natural oils and enhance depth.
- For extra creaminess – Blend with coconut milk, heavy cream, or Greek yogurt for a richer texture.
- Toppings make a difference – Try roasted pumpkin seeds, crispy bacon bits, or a swirl of balsamic reduction to elevate the flavor.
Slow Cooker Butternut Squash and Apple Soup
A creamy, comforting slow cooker soup made with butternut squash, apples, and warm spices—perfect for cozy fall and winter nights.
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 2 medium apples, peeled, cored, and chopped
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon maple syrup
- Salt and black pepper, to taste
- ½ cup coconut milk (optional)
- 1 tablespoon olive oil (optional)
Instructions
- Prep the ingredients: Start by peeling and cubing the butternut squash. If the skin is tough, microwave it for a couple of minutes to soften. Chop the apples, onion, and carrots. Mince the garlic.
- Load the slow cooker: Add the butternut squash, apples, onion, carrots, and garlic to your slow cooker. Pour in the vegetable broth, ensuring the ingredients are submerged.
- Add seasonings: Sprinkle in the cinnamon, nutmeg, and a pinch of salt and black pepper. Drizzle with maple syrup for a touch of sweetness. Stir everything to combine.
- Slow cook to perfection: Cover and cook on low for 6-8 hours or high for 3-4 hours until the squash and apples are completely tender.
- Blend until creamy: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
- Adjust and enhance: Stir in coconut milk for extra creaminess, if desired. Taste and adjust seasoning as needed.
- Serve and enjoy: Ladle the soup into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, or a sprinkle of cinnamon. Serve with crusty bread for the perfect meal!
Notes
- If using a blender, let the soup cool slightly before blending to prevent splattering.
- This soup thickens as it cools, so feel free to add extra broth when reheating.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 139Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 556mgCarbohydrates 21gFiber 4gSugar 11gProtein 2g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Butternut Squash (1 medium, about 2–3 lbs, peeled, seeded, and cubed) – The star of the dish, this winter squash has a naturally sweet, nutty flavor and becomes incredibly creamy when blended. If you’re short on time, you can use pre-cut squash from the store.
- Apples (2 medium, peeled, cored, and chopped) – Apples add a hint of sweetness and acidity, balancing the richness of the squash. A mix of sweet and tart apples creates the best flavor contrast.
- Onion (1 large, chopped) – Provides depth and a savory base, enhancing the soup’s complexity.
- Carrots (2 large, chopped) – Boosts the soup’s natural sweetness and contributes to its velvety texture.
- Garlic (3 cloves, minced) – Adds aromatic warmth and a subtle kick to the soup.
- Vegetable Broth (4 cups) – The liquid base that brings all the flavors together. Use homemade or store-bought low-sodium broth for better control of seasoning.
- Ground Cinnamon (½ teaspoon) – Enhances the soup’s warmth with a gentle spiced undertone.
- Ground Nutmeg (¼ teaspoon) – A little goes a long way in adding a rich, nutty aroma.
- Maple Syrup (1 tablespoon) – A natural sweetener that deepens the flavor and complements the apples and squash beautifully.
- Salt and Black Pepper (to taste) – Balances all the flavors. Start with a little and adjust as needed.
- Coconut Milk (½ cup, optional) – Adds a creamy, luxurious texture without dairy.
- Olive Oil (1 tablespoon, optional, for extra richness)
Variations and Substitutions
- Make it Spicier – Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
- Swap Apples for Pears – If you want a slightly softer, more floral sweetness, pears work beautifully as a substitute.
- Add Protein – Stir in cooked lentils or shredded chicken after blending for a heartier version.
- Herby Twist – Blend with fresh sage, thyme, or rosemary for an earthy depth of flavor.
- Creamier Option – Replace some of the broth with full-fat coconut milk or heavy cream for a more indulgent soup.
- Roasted Butternut Squash – If you have time, roast the squash before adding it to the slow cooker to develop an even deeper caramelized flavor.
Storage Options
- Refrigeration – Store cooled soup in an airtight container in the fridge for up to 5 days.
- Freezing – Pour into freezer-safe containers or silicone molds and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.
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