If you’ve been on the hunt for a comforting, velvety, and deeply flavorful soup that practically makes itself, then you’re in for a treat with this Slow Cooker Butternut Squash Soup Recipe. It’s a wonderful bowl of autumnal warmth packed with sweet butternut squash, a hint of tart apple, and fragrant herbs that meld together over hours of slow cooking. The best part? This soup comes together with minimal effort but delivers maximum cozy vibes—perfect for busy days or when you want to impress without the stress.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the sweet spot of this Slow Cooker Butternut Squash Soup Recipe. Each element has its role, whether it’s building layers of flavor, adding natural sweetness, or enriching the texture for that perfect bowl.
- Butternut squash: The star ingredient; its natural sweetness and creamy flesh create the silky base of the soup.
- Onion: Adds depth and aromatic sweetness that balances the squash’s earthiness.
- Garlic: Just the right amount to give a subtle savory kick without overpowering.
- Granny Smith apple: Provides a bright tartness that complements the richness of the squash beautifully.
- Vegetable or chicken broth: The comforting liquid that brings everything together, infusing the soup with savory notes.
- Dried sage and thyme: These herbs lend warmth and an herby earthiness that’s simply irresistible.
- Ground nutmeg: A pinch adds a cozy, slightly sweet spiciness that lingers.
- Salt and pepper: Essential for seasoning and enhancing all flavors.
- Heavy cream or coconut milk: To swirl in luscious creaminess that makes this soup dreamy smooth.
- Maple syrup (optional): A drizzle brings out natural sweetness and adds a new layer of flavor complexity.
How to Make Slow Cooker Butternut Squash Soup Recipe
Step 1: Prep Your Ingredients
Start by peeling and cubing your butternut squash. Don’t stress about perfect shapes—the slow cooker will soften everything nicely. Dice the onion, mince the garlic, and peel and chop the Granny Smith apple to get your freshness ready.
Step 2: Layer the Flavors
Place the diced onion and minced garlic at the bottom of your slow cooker first. This setup helps release their sweet, mellow flavors as they cook gently. Next, add the cubed butternut squash and chopped apple, then sprinkle the dried sage, thyme, and nutmeg over top to evenly distribute those aromatic herbs.
Step 3: Add the Broth
Pour in enough vegetable or chicken broth to just cover the vegetables and fruit. This ensures everything cooks evenly while infusing that slow simmer with savory goodness.
Step 4: Cook Low and Slow
Set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours if you’re in a hurry. The long, gentle heat melds all the flavors together, softening the squash and apple until tender and ready to become a creamy soup.
Step 5: Blend Until Silky
Once cooked, it’s time to blend. Use an immersion blender for a smooth, fuss-free finish right in the slow cooker, or carefully transfer the mixture in batches to a standing blender. Remember to work in batches and take care with the hot liquid to avoid annoying spills.
Step 6: Add Cream and Seasonings
Stir in your choice of heavy cream or coconut milk for that luscious, silky texture we all crave. Taste and adjust with salt, pepper, and if you like a hint of sweetness, add a couple of tablespoons of maple syrup to round everything beautifully.
How to Serve Slow Cooker Butternut Squash Soup Recipe
Garnishes
This soup is a canvas waiting for your favorite garnishes. Crisp pumpkin seeds add a wonderful crunch, a sprinkle of fresh chopped parsley or thyme brightens the flavors, and a swirl of extra cream or drizzle of olive oil takes it up a notch visually and texturally.
Side Dishes
Pair your slow cooker butternut squash soup with rustic crusty bread or warm grilled cheese sandwiches for dipping. A light arugula salad with lemon vinaigrette also complements this soup’s creamy sweetness wonderfully if you want something fresh to balance the dish.
Creative Ways to Present
For entertaining, serve this soup in hollowed-out mini pumpkins for an eye-catching autumnal presentation. Alternatively, ladle it into small mason jars topped with garnishes for a rustic, charming individual serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your bowl, let any leftovers cool completely and store them in airtight containers in the refrigerator. This soup stays fresh and flavorful for up to 4 days, perfect for quick lunches or dinners during the week.
Freezing
This Slow Cooker Butternut Squash Soup Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion. It can be frozen for up to 3 months, offering a convenient homemade meal anytime you want.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened in the fridge or freezer, add a splash of broth or cream to loosen the texture and keep that comforting creaminess.
FAQs
Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash works well and can save prep time. Just adjust the cooking time slightly—frozen squash might soften a bit faster, so check for tenderness earlier.
Is this soup vegan-friendly?
Yes, it easily is! Use vegetable broth and substitute heavy cream with coconut milk or any other plant-based cream to keep the soup creamy and dairy-free.
Can I skip the apple in the recipe?
You can, but the apple adds a lovely bright tartness that balances the richness of the squash. If you skip it, consider adding a teaspoon of lemon juice to brighten the flavors.
What can I do if my soup is too thick?
Thin it out by stirring in more vegetable or chicken broth to reach your desired consistency. Warm it gently while adding liquid gradually for the perfect silky texture.
Can I prepare everything the night before?
Yes! Chop all your ingredients and layer them in the slow cooker insert the night before. Refrigerate overnight, then start the slow cooker in the morning so dinner is ready when you get home.
Final Thoughts
You really can’t go wrong with this Slow Cooker Butternut Squash Soup Recipe. It’s the epitome of comfort food that’s both simple and satisfying, letting you enjoy the cozy flavors of fall with almost no hands-on time. Whether you’re new to slow cooking or a seasoned pro, this soup is sure to become one of your favorites. Give it a try and watch your loved ones savor every spoonful!
Print
Slow Cooker Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Butternut Squash Soup is a comforting and creamy dish perfect for chilly days. Slow-cooked to tender perfection, the butternut squash blends seamlessly with apple and aromatic herbs, creating a velvety soup enhanced by a touch of cream or coconut milk. Simple to prepare and packed with warming flavors, it’s an ideal make-ahead meal for busy schedules.
Ingredients
Vegetables & Fruit
- 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)
Liquids & Dairy
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
Spices & Seasonings
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Optional: 2 tbsp maple syrup for added sweetness
Instructions
- Prep work: Peel and cube your butternut squash. The cubes don’t need to be perfect since they will be blended later.
- Layer up: Place diced onions and minced garlic at the bottom of your slow cooker, then add the cubed squash, chopped apple, and dried herbs (sage and thyme).
- Pour in the broth: Add 4 cups of vegetable or chicken broth to the slow cooker, making sure it covers the vegetables.
- Set it and forget it: Cook the mixture on low for 6 to 8 hours, or on high for 3 to 4 hours, until the squash is very tender.
- Blend: Use an immersion blender to puree the soup directly in the slow cooker for minimal cleanup, or carefully transfer the hot soup in batches to a standing blender and blend until smooth.
- Finish it off: Stir in 1/2 cup of heavy cream or coconut milk to add creaminess, and season the soup with salt, pepper, and optional maple syrup to taste.
- Final tips: For best texture, blend thoroughly until silky smooth. If using a standing blender, blend in small batches to avoid spills from the hot liquid.
Notes
- Using coconut milk instead of heavy cream makes this soup dairy-free and adds a subtle coconut flavor.
- Maple syrup is optional but enhances the natural sweetness of the squash and apple.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a spicier twist, add a pinch of cayenne pepper or smoked paprika before blending.
- Add a garnish of toasted pumpkin seeds or fresh herbs like parsley for added texture and flavor.
