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Cozy Slow Cooker Butternut Squash Apple Soup (Easy Recipe)

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This slow cooker butternut squash apple soup is a cozy, no-peel-required recipe that transforms simple ingredients into a silky, sweet, and savory fall favorite. Perfect for chilly days, it’s a crowd-pleaser that tastes like autumn in every spoonful.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds)
  • 2 medium apples (Honeycrisp or Granny Smith preferred)
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth), low-sodium
  • 1/2 cup coconut milk (full-fat) or heavy cream
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground ginger
  • Salt and black pepper to taste
  • Optional toppings: roasted pepitas, a drizzle of coconut milk, fresh thyme, or crumbled bacon

Instructions

  1. Prepare the squash (5 minutes): Carefully cut the butternut squash in half lengthwise. Use a sturdy spoon to scoop out the seeds and stringy bits. Don’t worry about peeling it.
  2. Chop the apples (3 minutes): Core the apples and cut them into rough chunks. No need to peel.
  3. Layer the ingredients in the slow cooker (5 minutes): Place the squash halves cut-side up in the slow cooker. Tuck the apple chunks, chopped onion, and minced garlic around and inside the squash cavities. Pour the vegetable broth over everything. The liquid should come about halfway up the squash.
  4. Add the spices (2 minutes): Sprinkle the cinnamon, nutmeg, ginger, and a generous pinch of salt and pepper over everything. Don’t stir.
  5. Cook on low (6-8 hours) or high (3-4 hours): Cover and cook until the squash is fork-tender.
  6. Blend until smooth (5 minutes): Turn off the slow cooker. Use a ladle to remove the squash skins. Use an immersion blender directly in the slow cooker to puree the soup until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
  7. Stir in the coconut milk (2 minutes): Add the coconut milk (or heavy cream) and maple syrup if using. Stir well. Taste and adjust salt and pepper.
  8. Serve and garnish (3 minutes): Ladle into bowls and add your favorite toppings.

Notes

For best results, let the apples cook the whole time. Don’t skip the salt. If soup is too thick, add more broth; if too thin, simmer uncovered on stovetop. Soup tastes better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker butternut squash soup, butternut squash apple soup, easy fall soup, no peel squash soup, creamy squash soup

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