Go Back

Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup turns hearty produce into a silky, smooth puree with slow-cooked tenderness. Finished with a cream swirl and toasted pepitas for a cozy, lightly spiced bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 310
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 medium onion chopped
carrots
  • 2 carrots chopped
garlic
  • 2 cloves garlic minced
broth
  • 4 cup chicken or vegetable broth
ground cinnamon
  • 0.5 tsp ground cinnamon
nutmeg
  • 0.25 tsp nutmeg
dried thyme
  • 0.5 tsp dried thyme
salt
  • 1 tsp salt
black pepper
  • 0.25 tsp black pepper
heavy cream or coconut milk
  • 0.5 cup heavy cream or coconut milk
toasted pepitas
  • 1 toasted pepitas for garnish

Equipment

  • 1 crockpot
  • 1 immersion blender

Method
 

Crockpot cook
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot. Spread them into an even layer so they cook uniformly.
  2. Pour in the broth, then add cinnamon, nutmeg, dried thyme, salt, and black pepper. Stir briefly to help the spices hydrate.
  3. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until everything is very tender. You should be able to easily mash a squash cube with a spoon.
Blend and finish
  1. Blend the soup smooth with an immersion blender. Blend until you see no visible chunks and the texture looks silky.
  2. Stir in the heavy cream or coconut milk, then adjust salt to taste. Continue heating just until fully combined.
Serve
  1. Ladle the soup into bowls and top with a swirl of cream and toasted pepitas. Finish with any extra black pepper if desired.

Notes

For the smoothest texture, blend while the soup is hot and avoid overfilling the blender head. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stovetop or microwave, stirring once. Freezing is okay for up to 3 months—thaw overnight and reheat slowly, then stir well. For a dairy-free version, use coconut milk instead of heavy cream.