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Easy Crockpot Butternut Squash and Apple Soup Recipe

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A creamy, comforting crockpot butternut squash and apple soup that’s easy to make and tastes like a hug in a bowl. Perfect for fall, this dairy-free soup is packed with flavor and nutrients.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup canned coconut milk (full-fat) or heavy cream (optional)
  • 1 tablespoon maple syrup or honey (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, a drizzle of coconut milk or cream, fresh thyme, a sprinkle of cinnamon

Instructions

  1. Prep the squash: Peel the butternut squash, cut off the stem and bottom, slice in half where the narrow neck meets the round bulb. Cut each piece in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Prep the apples and onion: Peel the apples, core, and chop into chunks similar to squash. Roughly chop the onion. Smash the garlic cloves.
  3. Layer everything in the crockpot: Place cubed squash, chopped apples, onion, and smashed garlic into the slow cooker. Stir briefly.
  4. Add the broth and spices: Pour broth over vegetables. Add cinnamon, nutmeg, ginger, and about 1 teaspoon salt. Stir to distribute.
  5. Cook on low for 6-7 hours or high for 3-4 hours, until squash is fork-tender.
  6. Blend until smooth: Use an immersion blender directly in the crockpot, or let cool slightly and blend in batches in a regular blender (fill no more than halfway, remove center cap, cover with towel).
  7. Stir in the coconut milk or cream (optional) after blending. Adjust seasoning with salt, pepper, or maple syrup if needed.
  8. Serve hot with desired garnishes.

Notes

For best flavor, make a day ahead. To thicken, simmer on stovetop or stir in cornstarch slurry. To thin, add extra broth. For Instant Pot: sauté onion and garlic, add remaining ingredients (except coconut milk), pressure cook on high 10 minutes, natural release 10 minutes, then blend.

Nutrition

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

Find it online: https://forkifyfun.com/easy-crockpot-butternut-squash-and-apple-soup-recipe/