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Easy Crockpot Butternut Squash Apple Soup

crockpot butternut squash apple soup - featured image
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A velvety, naturally sweet butternut squash and apple soup made effortlessly in the slow cooker. This comforting, light, and healthy soup is perfect for fall and winter, requiring minimal hands-on time.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium Honeycrisp or Gala apples, peeled, cored, and roughly chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup milk (any kind; whole, oat, almond, or coconut)
  • 1 tablespoon butter or olive oil (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Plain Greek yogurt or coconut cream (for garnish, optional)
  • Maple syrup (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash, peel with a vegetable peeler, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Layer everything in the slow cooker: Add cubed squash, chopped apples, diced onion, and minced garlic to a 6-quart or larger slow cooker.
  3. Add seasonings and broth: Sprinkle salt, pepper, cinnamon, nutmeg, and ginger over the vegetables. Pour in vegetable broth, ensuring most ingredients are submerged. Stir gently.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until squash is fork-tender.
  5. Blend until silky: Turn off slow cooker. Use an immersion blender to blend soup directly in the pot until completely smooth. Alternatively, let cool 10 minutes, then blend in batches in a standard blender.
  6. Finish with milk and butter: Stir in milk and butter (if using). Taste and adjust seasonings as needed.
  7. Serve and garnish: Ladle into bowls and top with desired garnishes like Greek yogurt, pumpkin seeds, or a drizzle of maple syrup.

Notes

For deeper flavor, toast spices (cinnamon, nutmeg, ginger) in a dry pan for 30 seconds before adding. Soup tastes even better the next day. If too thin, cook uncovered on high for 15-20 minutes. If too thick, add more broth or milk. Use sweet apples like Honeycrisp or Gala; avoid tart Granny Smith unless you want a tangier soup.

Nutrition

Keywords: butternut squash soup, apple soup, crockpot soup, slow cooker soup, fall soup, winter soup, healthy soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://cravemila.com/easy-crockpot-butternut-squash-apple-soup/