Butternut Squash Apple Crockpot Soup – Cozy, Simple, and Naturally Sweet

This soup tastes like fall in a bowl. Butternut squash and apples simmer slowly until they’re soft, silky, and slightly sweet, then get blended into a velvety, golden soup. It’s the kind of meal that makes your kitchen smell amazing with almost no effort.

Toss everything into the slow cooker in the morning, and by dinner you’ve got something warm, comforting, and nourishing. Add a swirl of coconut milk or cream, and you’re set.

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Butternut Squash Apple Crockpot Soup – Cozy, Simple, and Naturally Sweet

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Ingredients

• 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cubed
• 2 medium apples (Honeycrisp, Gala, or Fuji), cored and chopped
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (or a few grates of fresh)
• 1/2 teaspoon ground ginger (or 1 tablespoon grated fresh ginger)
• 1–2 tablespoons maple syrup (optional, to taste)
• 1 tablespoon apple cider vinegar or lemon juice
• 2–3 tablespoons olive oil or butter
• 1/2–3/4 cup coconut milk or heavy cream (optional, for richness)
• Salt and black pepper, to taste
• Optional toppings: toasted pepitas, crisp bacon bits, chopped chives, a swirl of yogurt or cream, red pepper flakes

Instructions

• Prep the squash and apples: Peel and cube the butternut squash into 1-inch pieces. Core and chop the apples. Dice the onion and mince the garlic.
• Layer in the crockpot: Add squash, apples, onion, and garlic to the slow cooker.Drizzle with olive oil or dot with butter. Sprinkle in cinnamon, nutmeg, ginger, salt, and pepper.
• Pour in the broth: Add enough broth to just cover the vegetables. You can always thin it later if needed.
• Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the squash is very tender and easily mashed with a spoon.
• Blend until smooth: Stir in the apple cider vinegar.Use an immersion blender to puree right in the crockpot. For an ultra-silky texture, transfer in batches to a countertop blender. Be careful with hot liquids.
• Adjust the texture: If it’s too thick, add more broth.If it’s thin, let it simmer uncovered on High for 15–20 minutes to reduce.
• Finish with richness: Stir in coconut milk or cream, if using. Taste and add salt, pepper, and maple syrup as needed. You want a gentle sweetness with a bright finish.
• Serve and garnish: Ladle into bowls and top with pepitas, crispy bacon, chives, or a swirl of yogurt.Add a pinch of red pepper flakes if you like a little heat.

Why This Recipe Works

• Slow cooking builds flavor: Gentle heat coaxes sweetness out of squash and apples, while onions and spices round everything out.
• Hands-off method: The crockpot does the heavy lifting. Minimal prep.

  No babysitting.

• Balanced sweetness: Apples brighten the squash without making it sugary. A splash of vinegar or lemon keeps it from tasting flat.
• Creamy without heavy cream: Blending the vegetables makes a naturally silky texture. You can add cream, coconut milk, or keep it dairy-free.
• Flexible and forgiving: Swap broth types, adjust spices, and tweak thickness.

  It’s hard to mess up.

What You’ll Need

• 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cubed
• 2 medium apples (Honeycrisp, Gala, or Fuji), cored and chopped
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (or a few grates of fresh)
• 1/2 teaspoon ground ginger (or 1 tablespoon grated fresh ginger)
• 1–2 tablespoons maple syrup (optional, to taste)
• 1 tablespoon apple cider vinegar or lemon juice
• 2–3 tablespoons olive oil or butter
• 1/2–3/4 cup coconut milk or heavy cream (optional, for richness)
• Salt and black pepper, to taste
• Optional toppings: toasted pepitas, crisp bacon bits, chopped chives, a swirl of yogurt or cream, red pepper flakes

How to Make It

1. Prep the squash and apples: Peel and cube the butternut squash into 1-inch pieces. Core and chop the apples. Dice the onion and mince the garlic.
2. Layer in the crockpot: Add squash, apples, onion, and garlic to the slow cooker.

   Drizzle with olive oil or dot with butter. Sprinkle in cinnamon, nutmeg, ginger, salt, and pepper.

3. Pour in the broth: Add enough broth to just cover the vegetables. You can always thin it later if needed.
4. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the squash is very tender and easily mashed with a spoon.
5. Blend until smooth: Stir in the apple cider vinegar.

   Use an immersion blender to puree right in the crockpot. For an ultra-silky texture, transfer in batches to a countertop blender. Be careful with hot liquids.

6. Adjust the texture: If it’s too thick, add more broth.

   If it’s thin, let it simmer uncovered on High for 15–20 minutes to reduce.

7. Finish with richness: Stir in coconut milk or cream, if using. Taste and add salt, pepper, and maple syrup as needed. You want a gentle sweetness with a bright finish.
8. Serve and garnish: Ladle into bowls and top with pepitas, crispy bacon, chives, or a swirl of yogurt.

   Add a pinch of red pepper flakes if you like a little heat.

How to Store

• Refrigerator: Store in an airtight container for 4–5 days. The flavors deepen by day two.
• Freezer: Freeze in portions for up to 3 months. Leave a little space at the top of containers for expansion.
• Reheating: Warm on the stove over low heat, stirring often.

  Add a splash of water or broth if it has thickened. Avoid boiling if you added dairy.

Why This is Good for You

• Nutrient-rich: Butternut squash brings beta-carotene, vitamin C, potassium, and fiber. Apples add more fiber and antioxidants.
• Light yet satisfying: The creamy texture comes mostly from vegetables, not heavy cream.
• Stable energy: The fiber helps keep you full and supports steady blood sugar.
• Hydrating and gentle: Broth-based soups are soothing and easy on the stomach.

What Not to Do

• Don’t skip the acid: A splash of vinegar or lemon keeps the soup lively.

  Without it, the flavor can taste dull.

• Don’t over-spice: Cinnamon and nutmeg are strong. Start small and adjust at the end.
• Don’t blend carelessly: Hot soup expands. If using a blender, work in batches and vent the lid slightly.
• Don’t forget salt: Salt unlocks the natural sweetness.

  Taste as you go, especially if your broth is low-sodium.

• Don’t add dairy too early: Stir in cream or coconut milk after blending to prevent curdling and maintain silky texture.

Variations You Can Try

• Curried version: Add 1–2 teaspoons curry powder and a pinch of cayenne. Finish with coconut milk and lime juice.
• Savory sage and thyme: Skip cinnamon and nutmeg. Add fresh sage and thyme, and finish with grated Parmesan.
• Smoky chipotle: Blend in 1 chipotle pepper in adobo and 1 teaspoon adobo sauce.

  Top with lime crema.

• Carrot boost: Add 2–3 chopped carrots for extra sweetness and color.
• Protein add-ins: Stir in cooked shredded chicken or crispy bacon right before serving.
• Apple switch-up: Use tart Granny Smith for a brighter finish or sweeter Gala for a mellow flavor.
• Roasted depth: Roast the squash and onions at 425°F until caramelized, then add to the crockpot with broth for even deeper flavor.

FAQ

Can I make this soup without a slow cooker?

Yes. Sauté the onion and garlic in a large pot, add squash, apples, spices, and broth, then simmer until tender (about 25–30 minutes). Blend, add cream if using, and season to taste.

Do I have to peel the butternut squash?

For a smooth soup, yes.

The peel is tough and blends unevenly. A sharp vegetable peeler or a serrated peeler makes it easier.

What apples work best?

Sweet-tart apples like Honeycrisp, Gala, Fuji, or Pink Lady are great. Granny Smith will be tangier and less sweet, which some people prefer.

How can I make it vegan?

Use vegetable broth and olive oil, and finish with coconut milk instead of cream.

The soup is naturally dairy-free without the cream.

How do I thicken thin soup?

Simmer uncovered to reduce, or blend in a little more cooked squash or a drained potato. Avoid adding flour, which can muddy the flavor.

Can I make it spicy?

Yes. Add red pepper flakes, a pinch of cayenne, or a bit of chipotle in adobo.

Start small and build up.

What should I serve with it?

Crusty bread, a grilled cheese sandwich, or a simple green salad. For a heartier meal, add a side of roasted sausage or a grain salad.

Is it okay to make this ahead?

Absolutely. The flavors improve after a day in the fridge.

Reheat gently and adjust seasoning before serving.

In Conclusion

This Butternut Squash Apple Crockpot Soup is cozy, easy, and flexible. It turns simple ingredients into a silky bowl of comfort with very little effort. Make it your own with spices, creaminess, or toppings, and enjoy all week from the fridge or freezer.

When you want something warm and nourishing, this one never disappoints.