Cozy, warming, and wildly simple to prepare, this easy slow cooker butternut squash soup gets tons of flavor from sweet apple and doesn’t contain any curry powder. Once you make it, this will become your new favorite butternut squash soup!

Overhead shot of butternut squash soup in a bowl topped with seeds and sage.

About this Slow Cooker Butternut Squash Soup

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 really shines through in this recipe, and so I 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 also boost the flavor and adding natural sweetness and even more veggies to the party.

In an effort to streamline prep, this crockpot butternut squash soup recipe is dump and go, AKA, 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!

white bowl of butternut squash soup with sliced apples and herbs on top

Process & Tips

Yes, this recipe is a simple dump and go slow cooker recipe.

So you can just chop and drop your ingredients in, set it and forget it, letting the slow cooker does all the work for you.

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.

I personally love pairing this soup with this nourishing and vibrant fall harvest salad.

It’s also lovely with a freshly baked loaf of gluten free pumpkin bread slathered with butter on the side.

Yum!

crockpot butternut squash soup with apple and onion and carrot in black slow cooker pot

Want to Make Butternut Squash 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!

Store & Freezing Leftovers

This butternut squash soup makes 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.

Tip: 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.

blended butternut squash soup in a black crockpot on white table

Key Ingredients & Substitutions

Butternut squash: Use pre-chopped butternut squash to save time & speed the prep up even more, or peel and chop your own for a budget-friendly option.

Carrots: Lend sweetness and body. Look for whole carrots with tops for the best flavor.

Apple: Also add natural sweetness. Look for a crisp, sweet apple such as Honeycrisp.

Stock: Use vegetable stock for a vegetarian and vegan option. Chicken stock will also work.

Coconut milk: Adds creaminess and richness, without causing the soup to taste too much like coconut. Heavy cream can also be used.

white bowl with crockpot butternut squash soup with coconut milk swirls and fresh apple slices

This Recipe Is…

white bowl of crockpot butternut squash soup with apple
5 stars (4 ratings)

Slow Cooker Butternut Squash Soup

Cozy, warming, and wildly simple to prepare, this easy slow cooker butternut squash soup gets tons of flavor from sweet apple and doesn't contain any curry powder! Once you make it, this will become your new favorite butternut squash soup.

Ingredients

  • 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
  • 1/2 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 quart vegetable stock, or chicken stock (if not vegetarian + vegan)

To Add at the End

  • 1 cup canned coconut milk, or heavy cream (if not vegan)
  • 1 tbsp apple cider vinegar

Optional Serving Suggestions

  • Hot sauce, fresh sage, toasted pumpkin seeds, sour cream, freshly ground pepper

Instructions 

  • 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 butternut squash is very tender.
  • Uncover and add the coconut milk or cream. 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 apple cider vinegar, stirring to combine. Taste and add additional salt if desired. Serve with any toppings you like.

Notes

The consistency of this soup is very traditional for a butternut squash soup. 
If you prefer something thicker, though, you can always add 1-2 peeled and chopped potatoes to the mix.

Nutrition Information:

Serving: 1 (of 6), Calories: 196kcal, Carbohydrates: 32g, Protein: 3g, Fat: 8g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 748mg, Potassium: 799mg, Fiber: 6g, Sugar: 12g, Vitamin A: 22370IU, Vitamin C: 36mg, Calcium: 101mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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