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butternut squash soup in a slow cooker, from a top view

Slow Cooker Butternut Squash Soup

This slow cooker butternut squash soup is the perfect fall comfort food. With just 15 minutes of prep time and a hands-off cooking process, it's ideal for busy weeknights or lazy weekends.
The combination of butternut squash, apple, and warming spices creates a creamy, flavorful soup that's both nutritious and satisfying.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 180 kcal

Ingredients
  

  • 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 Granny Smith apple peeled and chopped
  • 4 cups vegetable or chicken broth
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste
  • ½ cup heavy cream or coconut milk
  • Optional: 2 tbsp maple syrup for added sweetness

Instructions
 

  • Prep work: Peel and cube your butternut squash. Don't stress about perfect cubes – they'll all blend in the end!
  • Layer up: Start with onions and garlic at the bottom of your slow cooker. Add the squash, apple, and herbs.
  • Pour in the broth: Add enough to cover the vegetables.
  • Set it and forget it: Cook on low for 6-8 hours or high for 3-4 hours.
  • Blend: Use an immersion blender for minimal mess, or carefully transfer to a standing blender.
  • Finish it off: Stir in cream or coconut milk, and season to taste.
  • The key to silky smooth soup is thorough blending. If you're using a standing blender, work in batches and be careful with the hot liquid!
Keyword Fall Recipes, Slow Cooker Butternut Squash Soup, Slow Cooker Recipes