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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made with slow-cooked, very tender squash and apples for a silky smooth blend. Finish with a swirl of cream and toasted pepitas for a cozy, lightly spiced bowl.
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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: 260
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 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 Dutch oven

Method
 

Slow-cook the soup base
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot.
  2. Pour in the broth and stir in cinnamon, nutmeg, thyme, salt, and black pepper until evenly combined.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until everything is very tender, with the crockpot lid closed during cooking.
Blend and finish
  1. Blend the soup smooth using an immersion blender until no large chunks remain.
  2. Stir in the heavy cream (or coconut milk) and adjust salt to taste.
  3. Ladle into bowls and top with a swirl of cream and toasted pepitas for garnish, then serve while hot.

Notes

For the smoothest texture, blend carefully right after cooking so the mixture is hot and fluid, then adjust seasoning after adding the cream. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave until steaming. Freeze yes—cool completely, freeze in portions up to 3 months, and thaw in the fridge before reheating. For a dairy-free option, use coconut milk instead of heavy cream.