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Easy Slow Cooker Butternut Squash Apple Soup Recipe

Easy Slow Cooker Butternut Squash Apple Soup - featured image
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This hands-off slow cooker butternut squash and apple soup is velvety smooth, naturally dairy-free, and packed with warm fall flavors. Just chop, toss, and let the slow cooker do the work for a comforting bowl of soup that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups vegetable or chicken stock
  • 1 cinnamon stick
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional garnishes: toasted pumpkin seeds, maple syrup drizzle, coconut milk swirl, crispy fried sage leaves

Instructions

  1. Prep the vegetables: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel and chop the onion. Smash the garlic cloves. Peel, core, and chop the apples into chunks similar in size to the squash.
  2. Layer ingredients in the slow cooker: Add the cubed squash, chopped apples, onion, and smashed garlic to the slow cooker. Pour in the 4 cups of stock. Nestle the cinnamon stick and fresh thyme sprigs into the liquid. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently to combine.
  3. Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the squash is fork-tender and the apples have melted into the liquid.
  4. Remove the aromatics: Using tongs, carefully fish out the cinnamon stick and thyme sprigs. Discard them.
  5. Blend until silky smooth: Use an immersion blender directly in the slow cooker, starting on low speed and increasing to high, moving in a circular motion until completely smooth. If using a countertop blender, work in batches, filling no more than halfway, and blend carefully.
  6. Taste and adjust: Add more salt and pepper if needed. If the soup is thicker than desired, stir in an extra 1/2 cup of stock or water.
  7. Serve hot: Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, a swirl of coconut milk, or crispy sage leaves.

Notes

Do not skip peeling the apples to avoid bitterness and graininess. Cut squash into uniform pieces for even cooking. Season early with salt and adjust at the end. Use the low setting for richer flavor. Let soup cool slightly before blending to avoid splashing. Always remove the cinnamon stick before blending to prevent an overpowering taste.

Nutrition

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

Find it online: https://sofiaspice.com/easy-slow-cooker-butternut-squash-apple-soup-recipe/