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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup with a silky, smooth blend and warm cinnamon-spiced flavor. Slow-cooked until tender, then finished with cream for a velvety swirl and toasted pepitas topping.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Butternut Squash and Apple Soup Base
  • 1 butternut squash peeled and cubed (about 3 pounds)
  • 2 apples peeled, cored, and chopped
  • 1 onion medium, chopped
  • 2 carrots chopped
  • 2 cloves garlic minced
  • 4 cup chicken or vegetable broth
  • 0.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream or coconut milk
  • 0.25 cup toasted pepitas for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup
  1. Add the butternut squash, apples, onion, carrots, and garlic to a crockpot.
  2. Pour in the broth, then add cinnamon, nutmeg, dried thyme, salt, and black pepper.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until all vegetables are very tender and easily pierced.
Blend and finish
  1. Blend the soup smooth using an immersion blender, stopping to scrape down any thicker bits until silky.
  2. Stir in the heavy cream or coconut milk and adjust salt to taste; the soup should look glossy and cohesive.
Serve
  1. Ladle the soup into bowls.
  2. Top each bowl with a swirl of cream and toasted pepitas, then finish with any extra cinnamon if desired.

Notes

For extra silkiness, blend while the soup is hot and let it cool just a few minutes if your immersion blender struggles. Store leftovers in the refrigerator for up to 4 days. Freeze up to 2 months (freeze without the cream, then reheat and stir in cream after thawing). For a dairy-free swap, use coconut milk instead of heavy cream.