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Easy Slow Cooker Butternut Squash Apple Soup Recipe

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A velvety, slightly sweet slow cooker soup with butternut squash and apple, balanced with ginger and a touch of creaminess. Perfect for fall and winter, this set-it-and-forget-it recipe is a crowd-pleaser that feels like a hug in a bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 3–4 lbs), peeled, seeded, and cubed into 1-inch chunks
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 large yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1-inch piece fresh ginger, peeled and grated
  • 1–2 tablespoons maple syrup (optional)
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons olive oil

Instructions

  1. Prep the vegetables: Peel and cube the butternut squash into 1-inch chunks. Peel, core, and chop the apples into similar-sized pieces. Dice the onion and mince the garlic. Grate the fresh ginger.
  2. Sauté the aromatics (optional but recommended): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Layer in the slow cooker: Add the cubed butternut squash, chopped apples, sautéed onion mixture (or raw if skipping), and vegetable broth. Stir together. The broth should almost cover the squash and apples—if not, add a little more.
  4. Season: Add 1 teaspoon of salt, a few cracks of black pepper, and a pinch of cayenne if using. Stir again.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender and the apples are soft.
  6. Blend until smooth: Turn off the slow cooker. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a towel.
  7. Add the creaminess: Stir in the coconut milk and maple syrup if using. Taste and adjust seasoning with more salt, pepper, or cayenne.
  8. Serve: Ladle into bowls and top with desired garnishes.

Notes

Sautéing the onion, garlic, and ginger before adding to the slow cooker deepens the flavor. Cube the squash evenly for even cooking. Butternut squash releases water, so start with 4 cups broth and add more after blending if needed. Let soup cool slightly before blending in a regular blender to avoid burns. Taste and adjust seasoning at the end; a splash of apple cider vinegar can brighten the flavor. For a deeper flavor, roast the cubed squash and apples at 400°F for 20 minutes before adding to the slow cooker.

Nutrition

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

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