If you’re craving a cozy bowl of comfort that warms you from the inside out, this Slow Cooker Butternut Squash Soup Recipe is about to become your go-to. Imagine velvety, naturally sweet butternut squash mingling with the gentle tartness of apple and topped with a hint of fragrant herbs, all gently simmered to perfection in a slow cooker. This recipe is not only incredibly easy to prepare but also delivers a rich, creamy texture without any fuss—truly a shining example of how simple ingredients can create magic in a bowl.
Ingredients You’ll Need
Getting your ingredients together for this soup is as straightforward as it gets, and each one plays an important role in creating that signature flavor, texture, and beautiful autumnal color that makes this dish a standout.
- Butternut squash: The star of the show, providing natural sweetness and a creamy base when cooked down.
- Onion: Adds a subtle savory depth that balances the sweetness of the squash and apple.
- Garlic: Offers a warm, aromatic punch that elevates the overall flavor complexity.
- Granny Smith apple: Brings a bright tartness to cut through the richness and add freshness.
- Vegetable or chicken broth: The flavorful liquid that simmers everything together and keeps the soup light yet satisfying.
- Dried sage and thyme: Classic fall herbs that impart earthiness and a delicate fragrance perfect for this soup.
- Ground nutmeg: A small pinch adds warmth and a touch of spice that rounds out the flavors beautifully.
- Salt and pepper: Essential seasonings that enhance every ingredient’s flavor.
- Heavy cream or coconut milk: For that luxurious creamy finish—choose based on your preference or dietary needs.
- Optional maple syrup: Just a splash to enhance the natural sweetness if you like your soup a little sweeter.
How to Make Slow Cooker Butternut Squash Soup Recipe
Step 1: Prep your produce
Begin by peeling, seeding, and cubing your butternut squash. Don’t worry about making perfect cubes since everything will be blended later—this step is all about getting those tasty chunks ready to simmer down into silky goodness.
Step 2: Layer the ingredients
Place the diced onion and minced garlic at the bottom of your slow cooker—they form a flavorful base. Next, add the cubed squash, chopped apple, and sprinkle in the dried sage, thyme, nutmeg, salt, and pepper. This layering allows the aromatic herbs to infuse their magic evenly throughout the soup.
Step 3: Add the broth
Pour in enough vegetable or chicken broth to just cover the vegetables, making sure everything has enough liquid to cook gently without drying out. This step ensures a luscious, soupy texture once blended.
Step 4: Slow cook
Set your slow cooker to low and let it work its magic for 6 to 8 hours—or if you’re in a rush, cook on high for 3 to 4 hours. The low and slow approach allows all the flavors to meld and the squash to soften beautifully.
Step 5: Blend until smooth
Once cooking is complete, it’s time to blend. An immersion blender makes this step quick and minimizes mess, but if you’re using a standing blender, do this in batches for safety and blend carefully to achieve that ultra-smooth, creamy texture.
Step 6: Finish with cream and seasoning
Stir in the heavy cream or coconut milk for that luscious finish, then taste and adjust the seasoning with salt, pepper, and optionally a little maple syrup. This final adjustment brings the soup together, highlighting every cozy flavor note.
How to Serve Slow Cooker Butternut Squash Soup Recipe
Garnishes
Presentation and garnishes take this soup to the next level. Try topping your bowl with a swirl of cream or coconut milk, a sprinkle of toasted pumpkin seeds for crunch, or a few fresh herb leaves like sage or thyme. A dash of freshly cracked black pepper or a drizzle of good olive oil also adds great finishing touches.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic toast, perfect for dipping. For a heartier meal, consider serving it alongside a mixed green salad tossed in a tangy vinaigrette or a light grain salad for a balanced and wholesome experience.
Creative Ways to Present
For a fun twist, serve this Slow Cooker Butternut Squash Soup Recipe inside hollowed-out mini pumpkins or in rustic bread bowls to impress your guests. For entertaining, garnish each bowl with a tiny drizzle of truffle oil or a sprinkle of crispy bacon bits for added indulgence and style.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors meld even more after a day in the fridge, so it often tastes even better the next day!
Freezing
This soup freezes wonderfully. Allow it to cool completely, then pour it into freezer-safe containers or bags, leaving room for expansion. It can be frozen for up to 3 months—perfect for keeping on hand for those busy days when you need comfort in a bowl quickly.
Reheating
To reheat, thaw frozen soup overnight in the fridge, then warm gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions—just stir halfway through so it heats evenly, and add a splash of broth or cream if it’s too thick.
FAQs
Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash can be a convenient substitute. Since it’s already partially cooked, reduce the slow cooking time or switch to high for a shorter period to avoid overcooking.
Is this soup vegan or dairy-free?
You can easily make this recipe vegan and dairy-free by using vegetable broth and substituting heavy cream with coconut milk or another plant-based cream alternative. This swap maintains the soup’s creamy consistency without compromising flavor.
Can I add other vegetables to the soup?
Definitely! Carrots, sweet potatoes, or parsnips would complement the flavors nicely. Just remember to chop them similarly to the squash for even cooking.
How thick or thin should the soup be?
The thickness is up to your personal preference. If you prefer a thinner soup, simply add more broth when blending. For a thicker, heartier texture, use less broth or cook a bit longer before blending.
Can I prepare this recipe without a slow cooker?
Yes! You can make this soup on the stovetop by simmering all ingredients in a large pot for about 45 minutes until the squash is tender, then blending as directed. Just keep an eye on the liquid level to avoid sticking or burning.
Final Thoughts
There’s something irresistibly comforting about a homemade butternut squash soup, and this Slow Cooker Butternut Squash Soup Recipe offers an effortless way to create it with a rich, creamy texture and delightful depth of flavor. It’s a perfect recipe to cozy up with on chilly days, impress guests, or simply treat yourself to a nourishing bowl of goodness. Give it a try—you might just find your new favorite fall classic!
Print
Slow Cooker Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Butternut Squash Soup is a creamy, comforting dish perfect for chilly days. Combining roasted butternut squash with aromatic herbs, garlic, apple for a touch of sweetness, and finished with a creamy swirl of heavy cream or coconut milk, this easy recipe is ideal for a hands-off meal prep. Simmered slowly in a crockpot, the flavors meld beautifully to create a velvety smooth soup that’s both wholesome and satisfying.
Ingredients
Main Ingredients
- 1 large butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 Granny Smith apple (peeled and chopped)
- 4 cups vegetable or chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
Optional Ingredients
- 2 tbsp maple syrup for added sweetness
Instructions
- Prep work: Peel and cube your butternut squash. It’s okay if the cubes are uneven since the soup will be blended smooth later.
- Layer up: Place diced onions and minced garlic at the bottom of your slow cooker. Add the cubed squash, chopped apple, and sprinkle in dried sage, dried thyme, and ground nutmeg.
- Pour in the broth: Pour 4 cups of vegetable or chicken broth into the slow cooker, making sure it covers the vegetables thoroughly.
- Set it and forget it: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the squash is tender.
- Blend: Once cooked, blend the soup until silky smooth using an immersion blender directly in the slow cooker, or carefully transfer in batches to a standing blender.
- Finish it off: Stir in the heavy cream or coconut milk, and season the soup with salt and pepper to taste. If desired, add maple syrup for extra sweetness.
- Serve: Ladle into bowls, garnish as desired, and enjoy your creamy, warming butternut squash soup.
Notes
- If using a standing blender, blend in small batches to prevent spills from hot liquid.
- You can substitute the butternut squash with other winter squashes like acorn or kabocha.
- The soup can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegan option, use vegetable broth and substitute heavy cream with coconut milk.
- Adjust seasoning after blending, as flavors can mellow out during slow cooking.
