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

Scale

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

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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.