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Cozy Slow Cooker Butternut Apple Soup

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This easy slow cooker butternut apple soup is the ultimate comfort food for chilly autumn evenings. Just chop and dump the ingredients, then let the slow cooker do the work for a silky, flavorful soup that’s perfect for busy days.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 lbs / 1.1–1.4 kg), peeled, seeded, and cubed
  • 2 medium Honeycrisp or Gala apples, peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups (720 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) unsweetened apple cider or apple juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120 ml) full-fat coconut milk or heavy cream (for finishing, optional)
  • For garnish: toasted pumpkin seeds, a swirl of coconut milk, fresh thyme or chives

Instructions

  1. Prep the Squash (5-10 minutes): Carefully peel the butternut squash with your vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the flesh into 1-inch (2.5 cm) cubes.
  2. Prep the Apples and Aromatics (5 minutes): Peel, core, and chop the apples into similar-sized chunks as the squash. Chop the onion and mince the garlic.
  3. Combine in the Slow Cooker (2 minutes): Add the cubed squash, chopped apples, onion, and garlic to the slow cooker.
  4. Add the Liquids and Spices (1 minute): Pour in the vegetable broth and apple cider. Add the cinnamon, ginger, nutmeg, and cayenne (if using). Give everything a good stir to combine.
  5. Cook Low and Slow (6-8 hours on LOW or 3-4 hours on HIGH): Put the lid on and let it cook until the squash and apples are incredibly tender and fall apart when poked with a fork.
  6. Blend Until Silky (5 minutes): Using an immersion blender, carefully puree the soup directly in the slow cooker until completely smooth and velvety. If using a regular blender, work in batches, letting the soup cool for 10 minutes first.
  7. Finish and Season (2 minutes): Once blended, stir in the coconut milk or heavy cream if using. Taste and season generously with salt and pepper.
  8. Serve and Garnish: Ladle the hot soup into bowls. Add your favorite toppings—a swirl of coconut milk, a sprinkle of toasted pumpkin seeds, and a few fresh thyme leaves.

Notes

Don’t skip the apple cider; it deepens the apple flavor. Toast pumpkin seeds for garnish. Season generously with salt. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a stovetop version, sauté onion and garlic, then simmer all ingredients for 25-30 minutes before blending.

Nutrition

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

Find it online: https://evabake.com/cozy-slow-cooker-butternut-apple-soup-easy-recipe/