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Cozy Slow Cooker Butternut Squash and Apple Soup

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This cozy slow cooker butternut squash and apple soup is the ultimate comfort food—sweet, savory, and velvety smooth. Let the slow cooker do the work while you enjoy a house that smells like autumn.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/2 cup coconut milk or heavy cream (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: Peel the apples, quarter, remove cores, and chop into 1-inch chunks.
  3. Prep the aromatics: Dice the onion, mince the garlic, and grate the ginger.
  4. Layer in the slow cooker: Place the cubed squash, chopped apples, diced onion, minced garlic, and grated ginger in a 6-quart slow cooker. Pour in the vegetable broth. Add cinnamon, nutmeg, and 1 teaspoon salt. Stir to combine.
  5. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  6. Add garlic (optional): If desired, add the minced garlic in the last hour of cooking for a brighter flavor.
  7. Blend: Using an immersion blender, blend the soup directly in the slow cooker until smooth. Alternatively, let the soup cool slightly, then blend in batches in a regular blender, filling no more than halfway. Return blended soup to the slow cooker.
  8. Finish and season: Stir in the coconut milk or heavy cream (if using). Taste and adjust seasoning with additional salt, pepper, cinnamon, or nutmeg as needed. If the soup is too thick, add a little more broth or water to reach desired consistency.
  9. Serve: Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, a swirl of yogurt or cream, and fresh thyme or sage if desired.

Notes

For deeper flavor, sauté the diced onion in butter or oil before adding to the slow cooker. If using pre-cut squash, it may release more water; roast it first to concentrate flavor. The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

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