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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made silky-smooth in a slow cooker with warm cinnamon and nutmeg. Blend until velvety, then finish with cream and toasted pepitas for a cozy, golden bowl.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash (about 3 pounds), peeled and cubed
  • 1 butternut squash Peeled and cubed (about 3 lb).
Apples, peeled, cored, and chopped
  • 2 apples Peeled, cored, and chopped.
Onion
  • 1 medium onion Chopped.
Carrots
  • 2 carrots Chopped.
Garlic cloves
  • 2 cloves garlic Minced.
Broth
  • 4 cup chicken or vegetable broth Measure 4 cups.
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 Stir in at the end.
Toasted pepitas for garnish
  • 1 toasted pepitas Use for garnish.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot.
  2. Pour in the chicken or vegetable broth, then add cinnamon, nutmeg, dried thyme, salt, and black pepper.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until everything is very tender (visual cue: squash breaks apart easily when pressed).
Blend and finish
  1. Blend the soup smooth with an immersion blender (visual cue: no visible chunks remain and the texture looks velvety).
  2. Stir in the heavy cream or coconut milk, then adjust salt to taste (visual cue: color turns a richer golden-orange).
Serve
  1. Ladle the soup into bowls and top with a swirl of cream and toasted pepitas (visual cue: pepitas sit on top with a toasted, speckled look).

Notes

Pro tip: For the smoothest blend, blend while the soup is hot right after cooking. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (reheat gently and stir again after thawing). For a dairy-free swap, use coconut milk instead of heavy cream—keep the blend smooth for a creamy texture.