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Easy Slow Cooker Butternut Squash Apple Soup

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This easy slow cooker butternut squash apple soup is a cozy, creamy fall soup that practically makes itself. Just chop, dump, and let the slow cooker work its magic for a comforting meal that tastes like you fussed.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 large apples (Honeycrisp or Fuji), peeled, cored, and diced
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup full-fat coconut milk (canned)
  • 1–2 tablespoons pure maple syrup
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: toasted pumpkin seeds, coconut cream, crispy sage leaves, extra maple syrup

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off both ends, slice in half lengthwise, and scoop out seeds and stringy bits. Cut into 1-inch cubes.
  2. Prep the apples: Peel, core, and dice the apples into roughly 1-inch pieces.
  3. Dice the onion and mince the garlic.
  4. Layer everything in the slow cooker: Add cubed squash, diced apples, onion, and minced garlic. Pour in vegetable broth. Add ground ginger, cinnamon, nutmeg, salt, and pepper. Stir to combine.
  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.
  6. Add coconut milk and maple syrup: Stir in coconut milk and maple syrup until combined.
  7. Blend until smooth: Use an immersion blender directly in the slow cooker to blend until completely smooth. If using a regular blender, let soup cool for 10 minutes, then blend in batches, filling only halfway and holding lid down with a towel.
  8. Taste and adjust: Adjust seasoning with more salt, pepper, maple syrup, or spices as needed.
  9. Serve and garnish: Ladle into bowls and top with optional garnishes like toasted pumpkin seeds, coconut cream, or crispy sage leaves.

Notes

For easier peeling, microwave the whole squash for 2-3 minutes first. If soup is too thin, cook uncovered on HIGH for 20-30 minutes to thicken. This soup tastes even better the next day as flavors meld. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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