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Cozy Slow Cooker Butternut Squash and Apple Soup

cozy slow cooker butternut squash and apple soup - featured image
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This silky, creamy soup tastes like fall in a bowl. Made with simple whole-food ingredients in a slow cooker, it’s naturally vegan, gluten-free, and incredibly comforting.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed
  • 2 medium Honeycrisp or Fuji apples, peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth if not vegetarian)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • Salt and black pepper to taste
  • Optional garnish: toasted pumpkin seeds, a drizzle of maple syrup, or a swirl of coconut cream

Instructions

  1. Prep the squash and apples (about 10 minutes): Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.
  2. Sauté the aromatics (about 5 minutes): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into the slow cooker.
  3. Layer everything in the slow cooker: Add the cubed squash, chopped apples, ground ginger, cinnamon, nutmeg, and a pinch of salt and pepper to the slow cooker. Pour the broth over everything — it should just about cover the solids. Give everything a gentle stir to distribute the spices.
  4. Cook low and slow (6-7 hours on low or 3-4 hours on high): Cover and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the squash is fork-tender.
  5. Blend until silky (about 2 minutes): Turn off the slow cooker and let the soup cool for about 10 minutes. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling the pitcher no more than halfway. Remove the center cap from the lid and cover with a kitchen towel to let steam escape. Blend each batch until velvety smooth, then return to the pot.
  6. Taste and adjust seasoning: Give the blended soup a good stir, then taste it. Add more salt and pepper as needed. If it’s too thick, stir in a little extra broth or water until it reaches your preferred consistency.
  7. Serve and garnish: Ladle the soup into bowls and add your favorite toppings. I love a sprinkle of toasted pumpkin seeds for crunch, a drizzle of maple syrup for extra sweetness, or a swirl of coconut cream for richness.

Notes

Don’t skip sautéing the onion and garlic — it makes a noticeable difference in flavor. Season in layers, adding a little salt and pepper at the beginning and adjusting at the end. Let the soup cool slightly before blending to avoid splatters. This soup tastes even better the next day, so consider making it ahead.

Nutrition

Keywords: slow cooker butternut squash soup, butternut squash apple soup, vegan soup, gluten-free soup, fall soup, cozy soup, healthy soup

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