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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made silky-smooth by slow cooking until very tender, then blending until creamy. Finished with a swirl of cream and a crunchy sprinkle of toasted pepitas.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 320
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 clove 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
  • 0.25 cup Toasted pepitas for garnish

Equipment

  • 1 Crockpot

Method
 

Slow-cook the soup
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot. Spread them out so the mixture cooks evenly.
  2. Pour in the chicken or vegetable broth, then stir in the cinnamon, nutmeg, thyme, salt, and black pepper. Make sure the spices are fully incorporated so the broth looks evenly speckled.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until everything is very tender. Look for squash and apple pieces that collapse easily when pressed.
Blend and finish
  1. Blend the soup smooth with an immersion blender until no chunks remain. Pause as needed and scrape along the sides for a silky texture.
  2. Stir in the heavy cream or coconut milk and adjust salt to taste. The color should turn richer and slightly lighter in tone.
Serve
  1. Ladle the soup into bowls and top with a swirl of cream. Finish with toasted pepitas and a light sprinkle of cinnamon if desired.

Notes

Pro tip: For ultra-smooth soup, let the crockpot cool for 5-10 minutes before blending, then blend until completely chunk-free. Store in the refrigerator up to 4 days; reheat gently on the stove or in the microwave. Freeze up to 2 months (for best texture, thaw and reheat slowly, then stir in a splash of cream or coconut milk). Dietary swap: use coconut milk for a dairy-free option.