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Crock-Pot Butternut Squash Soup

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This Crock-Pot Butternut Squash Soup is creamy, comforting, and full of warm fall flavors! Made with butternut squash, carrots, apples, and a hint of cinnamon, this easy slow-cooker recipe is perfect for a cozy dinner or meal prep. Serve it with crusty bread or a swirl of cream for the ultimate comforting bowl!

Ingredients

Scale
  • 1 large butternut squash (about 2 lbs, peeled, seeded, and cubed)
  • 1 medium apple (peeled, cored, and chopped – Granny Smith or Honeycrisp works well)
  • 1 medium onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth (or chicken broth for extra depth)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp ground cinnamon (for warmth, optional)
  • ¼ tsp nutmeg (optional, for extra depth)
  • 1 cup coconut milk or heavy cream (for creaminess, optional)
  • 1 tbsp maple syrup or honey (optional, for a touch of sweetness)

For Serving:

  • Toasted pumpkin seeds (pepitas)
  • Drizzle of coconut milk or heavy cream
  • Crusty bread (for dipping!)
  • Fresh thyme or parsley (for garnish, optional)

Instructions

Step 1: Prep & Load the Crock-Pot

  1. Place butternut squash, apple, onion, carrots, garlic, broth, salt, pepper, cinnamon, and nutmeg into the slow cooker.
  2. Stir everything together, then cover and cook on:
    • LOW for 6-8 hours
    • HIGH for 3-4 hours
  3. The squash and carrots should be soft and fork-tender when done.

Step 2: Blend Until Creamy

  1. Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, blend in batches in a regular blender.)
  2. Stir in coconut milk (or heavy cream) and maple syrup. Adjust seasoning to taste.

Step 3: Serve & Enjoy!

  1. Ladle into bowls and garnish with pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
  2. Serve warm with crusty bread or grilled cheese!

Notes

  • Extra Creamy? Use ½ cup Greek yogurt instead of coconut milk.
  • Spicy Kick? Add ½ tsp cayenne pepper for some heat!
  • Make Ahead: Store in the fridge for up to 5 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/crock-pot-butternut-squash-soup/