Crockpot Butternut Squash and Apple Soup

Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made silky-smooth in the slow cooker with warm cinnamon and nutmeg. Blended until velvety, then finished with a creamy swirl and toasted pepitas for crunch.

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Prep Time 20

Cook Time 6

Total Time 6 20

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

Butternut squash

1 butternut squash (about 3 pounds) peeled and cubed

Apples

2 apples peeled, cored, and chopped

Vegetables aromatics

1 medium onion chopped
2 carrots chopped
2 cloves garlic minced

Broth

4 cup chicken or vegetable broth

Spices

0.5 tsp ground cinnamon
0.25 tsp nutmeg
0.5 tsp dried thyme
1 tsp salt
0.25 tsp black pepper

Cream

0.5 cup heavy cream or coconut milk

Garnish

1 toasted pepitas for garnish

Equipment

1 Dutch oven

Method

Slow-cook the soup

Add the butternut squash, apples, onion, carrots, and garlic to the crockpot.
Pour in the broth, then add cinnamon, nutmeg, thyme, salt, and black pepper; stir to combine and ensure the spices are distributed.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until everything is very tender; look for soft squash that collapses when pressed.

Blend and finish

Blend smooth with an immersion blender until the soup looks silky and no chunks remain.
Stir in the heavy cream or coconut milk and adjust salt to taste, then simmer gently for 0 minutes off-heat just to heat through.

Serve

Ladle into bowls and top with a swirl of cream and toasted pepitas; finish with a visible sprinkle and creamy ribbon on top.

Notes

For the silkiest texture, blend while the soup is hot and pulse carefully to avoid splashing. Store leftovers in the fridge up to 4 days; reheat gently on the stove or microwave until steaming. Freezing is not recommended if you use heavy cream, but coconut milk works better—swap to keep it freeze-friendly.