Print

Cozy Slow Cooker Butternut Squash Apple Soup – Easy Fall Recipe

cozy slow cooker butternut squash apple soup - featured image
Print Recipe

This cozy slow cooker butternut squash and apple soup is warm, slightly sweet from the apples, and has a velvety texture you usually only get from hours of stirring. The slow cooker does all the heavy lifting, making it the perfect easy fall recipe.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), left whole or halved lengthwise
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon (Ceylon preferred)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup (optional, for extra sweetness)
  • 1/2 cup coconut milk or heavy cream (optional, for a creamier finish)
  • For garnish: toasted pumpkin seeds, drizzle of maple syrup, sprinkle of cinnamon

Instructions

  1. Prepare the squash: If your slow cooker is large enough, leave the butternut squash whole. If not, carefully cut it in half lengthwise. Do not peel or remove seeds. Rinse to remove dirt. Place in the slow cooker, cut side down if halved.
  2. Prep the aromatics: Roughly chop the onion and smash the garlic cloves. Add them to the slow cooker around the squash.
  3. Add the apples: Peel, core, and roughly chop the apples. Add them to the pot.
  4. Season everything: Drizzle olive oil over the vegetables and apples. Sprinkle with salt, pepper, cinnamon, nutmeg, and cayenne if using. Gently stir.
  5. Pour in the broth: Add vegetable broth to the slow cooker. It should come about halfway up the squash.
  6. 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.
  7. Remove the squash: Carefully lift the squash out using tongs. Place on a cutting board to cool for a few minutes. Peel off the skin and scoop out seeds. Discard skin and seeds.
  8. Blend the soup: Return squash flesh to the slow cooker. Use an immersion blender to puree until smooth. Alternatively, blend in batches in a countertop blender, filling no more than halfway.
  9. Taste and adjust: Add more salt and pepper if needed. Stir in maple syrup for sweetness or coconut milk/cream for richness if desired.
  10. Serve: Ladle into bowls. Garnish with toasted pumpkin seeds, a drizzle of maple syrup, and a sprinkle of cinnamon. Serve hot.

Notes

Don’t skip the cayenne – it brightens flavors without adding heat. Let squash cool before handling to avoid burns. Use an immersion blender for easiest cleanup. Taste before adding maple syrup as apples vary in sweetness. Soup gets better after a day in the fridge. Freezes well for up to 3 months.

Nutrition

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

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