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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup is a silky, golden puree made in a slow cooker until tender. Blend until smooth, then finish with cream and toasted pepitas for a cozy fall-style bowl.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 1 butternut squash peeled and cubed
Apples
  • 2 apples peeled, cored, and chopped
Vegetables base
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 garlic cloves minced
Broth
  • 4 cup chicken or vegetable broth
Spices
  • 0.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 0.5 cup heavy cream or coconut milk
Garnish
  • 1 toasted pepitas for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot.
  2. Pour in the chicken or vegetable broth, then add cinnamon, nutmeg, thyme, salt, and black pepper.
  3. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until everything is very tender; visual cue: squash and apples break apart easily with a spoon.
Blend and season
  1. Blend the soup smooth using an immersion blender; visual cue: no visible chunks remain.
  2. Stir in the heavy cream or coconut milk, then adjust salt to taste; visual cue: the soup turns a velvety, creamy shade.
Serve
  1. Ladle the soup into bowls and top with a swirl of cream and toasted pepitas; visual cue: a creamy spiral and green pepita topping sit on the surface.

Notes

For the smoothest texture, blend while the soup is hot and keep the immersion blender moving to avoid any lingering thick patches. Refrigerate in an airtight container for up to 4 days; reheat gently on the stove or microwave until steaming. Freezing is yes—freeze up to 2 months, then reheat and stir well (the texture may slightly thicken). For a dairy-free option, use coconut milk in place of heavy cream.