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Cozy Slow Cooker Butternut Squash and Apple Soup (Easy Fall Recipe)

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A velvety, slightly sweet slow cooker butternut squash and apple soup that’s naturally creamy without heavy cream. This hands-off recipe combines simple pantry ingredients for a comforting fall meal that’s perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp or Fuji apples, peeled, cored, and roughly chopped
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of cayenne pepper (optional)
  • ¼ cup pumpkin seeds (toasted, for garnish)
  • 2 tablespoons plain Greek yogurt or coconut cream (for garnish)
  • Fresh thyme or sage leaves (for garnish)
  • Drizzle of maple syrup or apple cider reduction (optional, for garnish)

Instructions

  1. Prep the butternut squash: Cut off both ends of the squash so it sits flat. Use a vegetable peeler to remove the tough outer skin. Cut the squash in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Prep the apples and aromatics: Peel and core the apples, then chop into roughly 1-inch pieces. Roughly chop the onion. Smash the garlic cloves. Grate the ginger if using fresh.
  3. Layer everything in the slow cooker: Add the cubed squash, chopped apples, onion, garlic, and ginger to the slow cooker. Sprinkle the salt, pepper, cumin, cinnamon, nutmeg, and cayenne over the top. Pour in the vegetable broth and water. Stir gently to combine.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is fork-tender.
  5. Blend until silky smooth: Use an immersion blender to blend the soup directly in the slow cooker until completely smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches (filling no more than halfway) and return to the slow cooker to keep warm.
  6. Taste and adjust seasoning: Adjust salt, pepper, or spices as needed. If too thick, stir in additional broth or water until desired consistency.
  7. Serve with garnishes: Ladle into bowls and top with toasted pumpkin seeds, a swirl of yogurt or coconut cream, fresh thyme or sage leaves, and a drizzle of maple syrup if desired.

Notes

For a sweeter soup, swap one apple for a ripe pear. For a savory twist, add a chopped carrot or parsnip. If using frozen butternut squash, add directly to slow cooker without thawing, adding 30 minutes cooking time. The soup tastes even better the next day as flavors meld. Always peel apples to avoid a muddy color and bitter taste. For a thicker soup, use 3 cups broth instead of 4, or cook uncovered after blending to reduce.

Nutrition

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

Find it online: https://lindabake.com/cozy-slow-cooker-butternut-squash-and-apple-soup-easy-fall-recipe/