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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made silky-smooth in a slow cooker with warm cinnamon, nutmeg, and thyme. Cook until very tender, blend smooth, then finish with cream for a cozy, velvety texture.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 1 butternut squash about 3 pounds, peeled and cubed
apples
  • 2 apples peeled, cored, and chopped
onion
  • 1 onion medium, chopped
carrots
  • 2 carrots chopped
garlic
  • 2 cloves garlic 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
finish
  • 0.5 cup heavy cream or coconut milk
garnish
  • 1 toasted pepitas for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the crockpot
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot.
  2. Pour in the broth, then add cinnamon, nutmeg, dried thyme, salt, and black pepper.
Slow cook until very tender
  1. Cover and cook on LOW for 6-8 hours, until the squash is very tender and easily breaks apart.
  2. Alternatively, cover and cook on HIGH for 3-4 hours, until all vegetables are very tender.
Blend smooth and finish
  1. Blend the soup smooth using an immersion blender, pulsing until silky with no visible chunks.
  2. Stir in the heavy cream or coconut milk, then taste and adjust salt to your preference.
Serve
  1. Ladle the soup into bowls, then top each serving with a swirl of cream and toasted pepitas.

Notes

For extra velvety soup, blend while the soup is still hot and pause to scrape down any thicker bits clinging to the sides. Store in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, thinning with a splash of broth if needed. Freezing is not recommended if using cream (texture can change), but coconut milk generally freezes better. For a dairy-free option, use coconut milk and skip the cream swirl in the final topping.