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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made in a slow cooker for silky, smooth texture. Tender squash and apples simmer until soft, then blending turns it velvety with a creamy swirl and crunchy pepitas.
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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
  

butternut squash
  • 1 lb butternut squash about 3 pounds, peeled and cubed
apples
  • 2 apples peeled, cored, and chopped
onion
  • 1 onion medium, chopped
carrots
  • 2 carrots chopped
garlic
  • 2 clove garlic cloves minced
chicken or vegetable broth
  • 4 cup broth chicken or vegetable
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
pepitas
  • 1 toasted pepitas for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook in the slow cooker
  1. Add butternut squash, apples, onion, carrots, and garlic to the crockpot. Spread the vegetables in an even layer so they cook uniformly.
  2. Pour in broth and stir in ground cinnamon, nutmeg, dried thyme, salt, and black pepper. Ensure the spices are evenly distributed in the liquid.
  3. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours until everything is very tender. The soup is ready when the squash breaks down easily when pressed.
Blend and finish
  1. Blend the soup smooth with an immersion blender. Blend until no chunks remain and the texture looks silky.
  2. Stir in heavy cream or coconut milk and adjust salt to taste. Stop when the soup looks glossy and evenly creamy.
Serve
  1. Ladle the soup into bowls. Top each bowl with a swirl of cream and toasted pepitas for crunch.

Notes

For ultra-silky results, blend the soup while it’s hot and keep the immersion blender moving to avoid air bubbles. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing works up to 2 months, but the texture may thicken—thin with a splash of broth when reheating. If you want a dairy-free option, use coconut milk instead of heavy cream for a creamy finish.