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Cozy Slow Cooker Butternut Squash Apple Soup

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This cozy slow cooker butternut squash apple soup is rich without being heavy, sweet without being cloying, and comes together with almost no effort. Simply throw everything in the slow cooker, walk away, and return to a silky, golden soup that tastes like you spent hours over the stove.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream, fresh thyme, balsamic glaze

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler or sharp knife. Cut in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  2. Prep the apples and onion: Peel the apples, core them, and chop into roughly 1-inch pieces. Chop the onion into similar-sized pieces. Mince the garlic.
  3. Layer in the slow cooker: Add cubed squash, chopped apples, onion, and minced garlic to the slow cooker. Pour in vegetable broth and coconut milk. Add maple syrup, ground ginger, cinnamon, nutmeg, and a generous pinch of salt and pepper. Stir to combine.
  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 and apples have broken down.
  5. Blend until silky: Turn off the slow cooker. Use an immersion blender to puree the soup directly in the slow cooker until completely smooth. If using a regular blender, work in batches, letting soup cool slightly first, and never fill blender more than halfway.
  6. Adjust seasoning: Taste and adjust salt, pepper, cinnamon, or maple syrup as desired.
  7. Serve and garnish: Ladle into bowls and add desired toppings such as a swirl of coconut cream, toasted pumpkin seeds, fresh thyme, or a drizzle of balsamic glaze.

Notes

For deeper flavor, sauté onion and garlic in olive oil before adding to slow cooker. Toast spices in a dry pan for 30 seconds before adding. Soup tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

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

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