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Cozy Slow Cooker Butternut Squash Apple Soup

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A creamy, slightly sweet slow cooker soup made with butternut squash and apples, perfect for chilly days. This easy recipe delivers deep roasted flavor with minimal effort, thanks to a quick sauté and optional roasting step.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
  • 2 medium Honeycrisp or Fuji apples, peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup water
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of cayenne pepper (optional)
  • ½ cup full-fat coconut milk (or heavy cream)
  • 1 tablespoon maple syrup (optional)
  • Roasted pepitas (pumpkin seeds) for garnish (optional)
  • A swirl of coconut milk or cream for garnish (optional)
  • A sprinkle of cinnamon for garnish (optional)
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Prep the squash and apples: Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes. Peel and core the apples, then chop them into similar-sized pieces.
  2. Sauté the aromatics (optional but worth it): If you have an extra 5 minutes, heat a skillet over medium heat with a tablespoon of olive oil. Cook the diced onion until translucent and starting to brown at the edges, about 4 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. If short on time, just toss the raw onion and garlic into the slow cooker.
  3. Layer everything in the slow cooker: Add the cubed squash, chopped apples, sautéed (or raw) onion and garlic, cinnamon, nutmeg, ginger, cayenne (if using), salt, and pepper. Pour in the vegetable broth and water. Give everything a good stir to combine. The liquid should just about cover the solids—if it doesn’t, add a little more broth or water.
  4. Cook low and slow: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The soup is done when the squash is fork-tender and the apples are soft.
  5. Blend until smooth: Turn off the slow cooker and let the soup cool for about 5 minutes. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, work in batches—fill no more than halfway, hold the lid down with a towel, and blend carefully.
  6. Add the creamy finish: Stir in the coconut milk (or heavy cream) and maple syrup if using. Taste and adjust the seasoning—add more salt, cinnamon, or other spices as desired.
  7. Serve it up: Ladle the soup into bowls and add your favorite toppings. A swirl of coconut milk, a sprinkle of pepitas, a few fresh thyme leaves, or even a drizzle of maple syrup. Serve warm with crusty bread or a simple green salad on the side.

Notes

For extra depth, roast the cubed squash and apples with olive oil and salt at 400°F for 15-20 minutes before adding to the slow cooker. If the soup is too watery after blending, cook uncovered on HIGH for 20-30 minutes to reduce. Always let hot soup cool before blending to avoid accidents. Taste before adding maple syrup—apples may be sweet enough.

Nutrition

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

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