Print

Cozy Slow Cooker Butternut Squash Apple Soup

slow cooker butternut squash apple soup - featured image
Print Recipe

A velvety, perfectly balanced slow cooker soup that combines the earthy sweetness of butternut squash with the gentle tartness of apples. This set-it-and-forget-it recipe delivers restaurant-quality comfort with minimal effort, making it the ultimate fall staple.

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 chopped
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh ginger, grated
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup, plus more to taste
  • 1 teaspoon fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 2 tablespoons olive oil or butter
  • Optional garnish: ¼ cup heavy cream or coconut milk, crispy sage leaves, toasted pumpkin seeds

Instructions

  1. Sauté the aromatics: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and starting to brown at the edges, about 6 to 7 minutes. Add the smashed garlic and grated ginger, and cook for 1 more minute until fragrant. Scrape everything into the slow cooker.
  2. Prep the squash and apples: While the onions cook, peel the butternut squash with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes. Peel and core the apples, then chop them into similar-sized pieces.
  3. Layer everything in the slow cooker: Add the cubed squash and chopped apples to the slow cooker on top of the onion mixture. Pour in the vegetable broth, maple syrup, salt, pepper, and nutmeg. Give everything a gentle stir to combine.
  4. Cook low and slow: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the squash is very tender and easily pierced with a fork.
  5. Puree the soup: Turn off the slow cooker. Using an immersion blender, blend until completely smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway. Remove the center cap from the lid and cover with a kitchen towel to let steam escape. Blend until velvety smooth.
  6. Taste and adjust: Stir in the heavy cream or coconut milk if using. Taste and adjust seasoning with more salt, maple syrup, or nutmeg as desired.
  7. Serve and garnish: Ladle the soup into bowls. Swirl a little cream or coconut milk on top if desired. Scatter crispy sage leaves and toasted pumpkin seeds over each bowl. Serve immediately with crusty bread or a simple green salad.

Notes

Don’t skip the sauté step—it unlocks deeper flavor. Cut squash into even 1-inch cubes for uniform cooking. Taste the broth before blending to adjust seasoning. The soup tastes even better the next day as flavors meld. For a thinner soup, add more broth; for thicker, simmer on stovetop after blending. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: slow cooker butternut squash soup, butternut squash apple soup, fall soup, cozy soup, vegetarian soup, gluten-free soup, easy slow cooker recipe

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