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Easy Slow Cooker Butternut Squash Apple Soup

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This easy slow cooker butternut squash apple soup is the kind of recipe that makes you feel like a kitchen hero with almost zero effort. It’s simple, forgiving, and packed with flavor that tastes like it took hours of effort—when really, the slow cooker did all the work.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup canned coconut milk (full-fat) or heavy cream
  • Salt and black pepper, to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper)
  • Optional toppings: Toasted pumpkin seeds, a drizzle of coconut milk, fresh thyme, or a dollop of Greek yogurt

Instructions

  1. Prep the squash and apples: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes. Peel and core the apples, then chop into similar-sized chunks.
  2. Layer everything in the slow cooker: Place the cubed squash, chopped apples, onion, and minced garlic into the slow cooker. Sprinkle the ground ginger, cinnamon, and nutmeg over the top. Pour in the vegetable broth. Give it a quick stir to combine.
  3. 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.
  4. Blend until smooth: Turn off the slow cooker. Using an immersion blender, puree the soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a towel.
  5. Add the cream and season: Stir in the coconut milk (or heavy cream) until fully incorporated. Taste and add salt and pepper as needed.
  6. Serve and garnish: Ladle into bowls and top with toasted pumpkin seeds, a swirl of coconut milk, fresh thyme, or a dollop of Greek yogurt. Serve warm with crusty bread or a simple side salad.

Notes

For a deeper flavor, sauté the onion and garlic in a pan with oil for 5 minutes before adding to the slow cooker, then toast the spices for 1 minute. If the soup is too thin, cook with the lid off for the last 30 minutes. To freeze, let cool completely and store in freezer-safe containers for up to 3 months. The coconut milk may separate after freezing but will smooth out when reheated.

Nutrition

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

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