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Cozy Slow Cooker Butternut Squash and Apple Soup (Easy & Healthy)

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A velvety, hands-off slow cooker soup made with unpeeled butternut squash and sweet apples. This naturally gluten-free and dairy-free recipe delivers a luxurious texture and deep, earthy flavor with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), halved lengthwise and seeds scooped out
  • 2 medium Honeycrisp or Gala apples, cored and roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons coconut oil or olive oil
  • Optional for garnish: toasted pumpkin seeds, a swirl of coconut cream or heavy cream, fresh thyme leaves, or a drizzle of maple syrup

Instructions

  1. Prep the squash (5 minutes): Using your sharp chef’s knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon. Place the two halves cut-side down in your slow cooker.
  2. Add the aromatics (5 minutes): Roughly chop the onion and apples. Smash the garlic cloves. Add the onion, apples, garlic, and grated ginger to the slow cooker, scattering them around and on top of the squash halves.
  3. Season and add liquid (2 minutes): Sprinkle the cinnamon, nutmeg, salt, and pepper over everything. Drizzle with the coconut oil or olive oil. Pour the vegetable broth around the squash halves, being careful not to wash the spices off the top.
  4. Slow cook (6-8 hours on LOW or 3-4 hours on HIGH): Put the lid on your slow cooker and set it. Cook until the squash is fork-tender and the apples have broken down.
  5. Remove the squash (2 minutes): Using tongs, carefully lift the squash halves out of the slow cooker and place them on a cutting board. Let them cool for just a minute or two.
  6. Scoop or don’t scoop? (2 minutes): Use a spoon to roughly chop the squash halves (skin and all) into big chunks, and add them back to the slow cooker.
  7. Blend until silky (3 minutes): If using an immersion blender, submerge it fully and blend until completely smooth. If using a regular blender, work in batches, filling the pitcher no more than halfway. Blend each batch until smooth, then return to the pot.
  8. Taste and adjust (2 minutes): Give the soup a good stir and taste it. Add more salt if needed. You can also add a pinch more cinnamon or a tiny drizzle of maple syrup if you want it sweeter.
  9. Serve (5 minutes): Ladle the soup into bowls. Top with a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, and a few fresh thyme leaves if desired.

Notes

The skin of the butternut squash softens completely during slow cooking and blends into a velvety texture. Don’t skip the final tasting step—adding salt makes a huge difference. The soup thickens as it sits; add a splash of broth when reheating. For a deeper flavor, roast the squash halves at 400°F for 20-25 minutes before adding to the slow cooker.

Nutrition

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

Find it online: https://freshforkful.com/cozy-slow-cooker-butternut-squash-and-apple-soup-easy-and-healthy/