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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup that turns into a silky, golden purée after slow cooking. Blended until smooth, finished with cream (or coconut milk), and topped with toasted pepitas for crunch.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup
  1. Add butternut squash, apples, onion, carrots, and garlic to the crockpot.
  2. Pour in chicken or vegetable broth, then stir in ground cinnamon, nutmeg, dried 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, with the vegetables collapsing when pressed.
Blend and season
  1. Blend the soup smooth using an immersion blender until no chunks remain and the texture looks silky.
  2. Stir in heavy cream or coconut milk, then adjust salt to taste until the flavor is balanced and creamy.
Serve
  1. Ladle into bowls, then top with a swirl of cream and toasted pepitas for garnish.

Notes

For the smoothest texture, blend while the soup is hot and pulse briefly at first, then blend continuously until silky. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because cream can split when thawed and reheated. For a lighter option, use coconut milk instead of heavy cream.