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Easy Slow Cooker Butternut Squash Apple Soup Recipe

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A velvety, naturally creamy soup that balances sweet apples and earthy butternut squash with warm spices. This set-it-and-forget-it slow cooker recipe is perfect for fall gatherings and meal prep.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Granny Smith apples, peeled and chopped (2 medium)
  • Honeycrisp apple, peeled and chopped (1 medium)
  • Yellow onion, diced (1 large)
  • Garlic cloves, minced (3-4)
  • Vegetable broth (4 cups)
  • Coconut milk, full-fat (1 cup)
  • Fresh ginger, grated (1 tablespoon)
  • Maple syrup (1-2 tablespoons, optional)
  • Smoked paprika (1/2 teaspoon)
  • Cinnamon (1/2 teaspoon)
  • Salt (1 teaspoon, plus more to taste)
  • Black pepper (1/4 teaspoon, plus more to taste)
  • Optional toppings: toasted pumpkin seeds, coconut cream swirl, fresh thyme, crispy sage leaves

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4 cups).
  2. Prep the apples: Peel both types of apples, core them, and chop into rough 1-inch pieces.
  3. Combine in the slow cooker: Add cubed squash, chopped apples, diced onion, and minced garlic to a 6-quart slow cooker. Toss to distribute evenly.
  4. Add liquids and seasonings: Pour in vegetable broth, coconut milk, and grated ginger. Add smoked paprika, cinnamon, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until spices are incorporated. Add another 1/2 cup broth if liquid doesn’t almost cover solids.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until squash is fork-tender and apples have melted into the liquid.
  6. Blend until smooth: Turn off slow cooker. Use an immersion blender to blend until completely smooth, about 2-3 minutes. Alternatively, let cool 10 minutes then blend in batches in a regular blender, filling no more than halfway.
  7. Taste and adjust: After blending, taste and add maple syrup (1 tablespoon at a time), more salt, or extra pepper as needed. Stir well after each adjustment.
  8. Serve immediately: Ladle into bowls and add desired toppings like a swirl of coconut milk, toasted pumpkin seeds, and fresh thyme.

Notes

The soup thickens as it cools. When reheating leftovers, add a splash of broth or water to thin to desired consistency. For a thicker soup, reduce broth to 3 cups or add 1/2 cup cooked white beans before blending. To save time, use pre-cut frozen butternut squash (add frozen and increase LOW cooking time by 30 minutes). For a roasted version, roast squash and apples at 400°F for 25-30 minutes, then simmer on stovetop for 15 minutes before blending.

Nutrition

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

Find it online: https://goldensimmer.com/easy-slow-cooker-butternut-squash-apple-soup-recipe/