Made with butternut squash, apple, carrots, cinnamon, turmeric, and coconut milk, this recipe for crockpot butternut squash soup with apple is easy to prepare, and full of healthy, nourishing flavor!
If you’re a fan of butternut squash you’re going to love the ease, simplicity and flavor of this gorgeous slow cooker soup.
I love the flavor of butternut, and didn’t want to bury it under curry powder which is so often found in butternut squash soups.
Instead I opted for the color – and nutrition benefits – of turmeric and cinnamon.
The addition of carrot and apple boost the flavor and adds even more veggies to the party.
In an effort to streamline prep, this crockpot butternut squash soup with apple recipe is a standard chop-and-drop situation – meaning you can probably have it ready to go in the slow cooker in just a matter of minutes!
how to make & serve crockpot butternut squash soup with apple
- Chop and drop your ingredients in, set it and forget it while the slow cooker does all the work for you
- This soup is particularly good when paired with grilled cheese – made traditionally or with a plant-based, dairy-free cheese
- Top with hot sauce, sour cream, toasted pumpkin seeds, roasted maple chickpeas, or chopped sage for added flavor and texture
- Serve with an easy side salad for a simple and delicious soup & salad night!
how to make this soup in the instant pot
I created a post for you that walks you through how to make instant pot butternut squash soup.
So if you ever find yourself short on time, this pressure cooker version is just as easy and delicious!
how to store & freeze leftover butternut squash soup
- These all make great (freezable) leftover for easy lunches and dinners
- Leftover butternut squash soup will keep well in the fridge for up to 3-4 days, in a sealed container
- Or up to 3-4 months in a sealed container in the freezer
My favorite method is to freeze in individual servings in glass mason jars. This post has all my best tips for how to freeze anything in a mason jar.
recipe notes, modifications & adaptations
- Use pre-chopped butternut squash to save time & speed the prep up even more.
- Using an immersion blender makes blending ultra simple here and guarantees smooth results every time.
- Of course you can use a regular blender, too. Just be careful when transferring hot liquids.
- The consistency of this soup is very traditional for a butternut squash soup. If you prefer something thicker, you can always add 1-2 peeled and chopped potatoes to the mix.
this recipe is…
I hope you’ll make this Crockpot Butternut Squash Soup with Apple recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Crockpot Butternut Squash Soup with Apple
- 1 medium yellow onion chopped
- 2 cups chopped carrot
- 2 cups chopped apple (such as Honeycrisp)
- 6 cups chopped butternut squash
- 2 cloves garlic
- 2 tsp kosher salt divided
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 quart vegetable stock
- 1 cup coconut milk (from a can)
- 1 tbsp apple cider vinegar
Optional Serving Suggestions
- hot sauce, fresh sage, toasted pumpkin seeds, sour cream, freshly ground pepper, Smokey Maple Roasted Chickpeas
- Add the onion, carrot, apple, butternut squash, garlic, 1 ½ teaspoons salt, turmeric, cinnamon and stock to a 6-quart slow cooker. Do not add the coconut milk — that will be added at the end.
- Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the vegetables are very tender.
- Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
- Add the cider vinegar, stirring to combine. Taste and add additional salt if desired. Serve with any toppings you like.
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