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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup with a silky, smooth blend and warm cinnamon notes. Slow-cooked until very tender, then finished with a swirl of cream and toasted pepitas for a cozy topping.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 320
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
chicken or vegetable 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
pepitas
  • 1 toasted pepitas for garnish

Equipment

  • 1 Crockpot
  • 1 Immersion blender

Method
 

Load the slow cooker
  1. Add the butternut squash, apples, onion, carrots, and garlic to the crockpot.
  2. Pour in the broth, then add cinnamon, nutmeg, thyme, salt, and pepper. Stir briefly to distribute the spices.
Cook until very tender
  1. Cover and cook on LOW for 6-8 hours, until everything is very tender. Visual cue: the squash should break apart easily when pressed with a spoon.
  2. Or cover and cook on HIGH for 3-4 hours, until everything is very tender. Visual cue: carrots and apples should be soft enough to mash.
Blend and finish
  1. Blend the soup smooth using an immersion blender. Visual cue: it should look silky and uniform with no visible chunks.
  2. Stir in the heavy cream or coconut milk, then adjust salt to taste. Visual cue: the soup becomes slightly lighter and more velvety.
Serve
  1. Ladle the soup into bowls and top with a swirl of cream and toasted pepitas. Finish with toasted pepitas on top for a crunchy contrast.

Notes

For the smoothest texture, blend in short bursts while keeping the immersion blender submerged to avoid splashes. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. This soup freezes well up to 2 months; thaw in the fridge overnight and rewarm, then stir in a bit more cream if desired. For a dairy-free option, use coconut milk instead of heavy cream.