Crockpot Butternut Squash Soup With Apple

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There’s a moment every year—usually the first time I step outside and see my breath—that tells me it’s officially soup season. It’s the season of stacking blankets on the couch, lighting candles for no reason at all, and rediscovering the joy of slow cooking. And for me, nothing ushers in that mindset quite like a pot of butternut squash soup quietly simmering away all afternoon.

This crockpot butternut squash soup with apple is the kind of recipe that feels like a small act of care. It’s simple, naturally nourishing, and it fills your home with that warm, subtly sweet scent that makes you want to lean into the moment. Think of it as the culinary version of soft socks and a good playlist.

Whether you’re meal prepping for the week or just need something soothing at the end of a hectic day, this soup has your back.

Why You’ll Love This Soup

This recipe doesn’t ask much of you—just 15 minutes of chopping, a few pantry staples, and a slow cooker that does the heavy lifting.

A few reasons it always makes my fall rotation:

• The flavor is next-level cozy. Butternut squash brings creaminess and depth while fresh apples add a natural, gentle sweetness.
• It’s nutrient-dense without trying too hard. Fiber, vitamin A, antioxidants—this soup is basically autumn’s multivitamin.
• The texture is dreamy. Velvety and smooth, thanks to blending at the end.
• It works for almost everyone. Naturally gluten-free; easily dairy-free or vegan.
• It’s freezer-friendly. Make it once, enjoy it many times.

Ingredients

This soup is simple enough to make on a weeknight but intentional enough for a cozy dinner with friends.

You’ll need:

• 1 medium butternut squash, peeled + cubed
  The heart of this recipe—rich, creamy, and full of fall vibes.
• 2 apples, chopped
  Honeycrisp, Gala, or Fuji all add a bright sweetness that balances the earthiness of the squash.
• 1 yellow onion + 3 cloves garlic
  For depth, because a good soup needs a good base.
• 4 cups vegetable or chicken broth
  Use what you love. Veggie broth keeps it plant-based.
• ½–1 cup coconut milk or heavy cream (optional)
  This turns the soup luscious. Coconut milk adds a plant-forward richness; cream makes it extra cozy.
• Seasonings:
  • 1 tsp thyme
  • 1 tsp sage
  • ½ tsp cinnamon
  • Pinch of nutmeg
  • Salt + pepper to taste
• Optional toppings:
  Toasted pepitas, crispy bacon, a swirl of cream, or fresh herbs.

This crockpot butternut squash soup with apple recipe serves 6–8 people, depending on portion size.

How to Make It

1. Prep the Veggies

Peel and cube your squash (or use pre-cut if you’re not in the mood). Chop the apples and onion, peel your garlic. This is the most effort you’ll put in—so turn on a podcast or some gentle music and treat it like a mindful moment.

2. Load the Crockpot

Add squash, apples, onion, garlic, herbs, spices, and broth. Stir to mix everything together. It should look like a very wholesome pile of fall produce.

3. Slow Cook

Cook on low for 6–8 hours or high for 3–4 hours. Your home will smell like you’ve been cooking all day—because technically, you have (just without the work).

4. Blend Until Silky

Use an immersion blender directly in the crockpot, or transfer in batches to a regular blender. This is when the soup goes from “chunky ingredients” to “creamy fall hug.”

Add coconut milk or cream and blend briefly again.

5. Taste + Adjust

This is your moment to personalize. Add extra salt, a splash more broth, a pinch of cinnamon—whatever makes it feel right for your palate.

Tips for the Best Butternut Squash Soup

• If peeling squash isn’t your ministry: Buy it pre-cut or microwave the whole squash for 3–4 minutes to soften the skin.
• Choose apples that are naturally sweet. This soup doesn’t rely on added sugar.
• Don’t skip the acid. A small splash of lemon at the end brightens everything.
• Want more depth? Roast the squash first for a caramelized flavor boost.
• Use full-fat coconut milk if you want it extra creamy and plant-based.

Variations to Try

Think of this recipe as a base you can customize depending on your mood.

• Spicy version: Add curry powder, ginger, or crushed red pepper.
• Savory-forward: Reduce or omit the apple and add carrots.
• Ultra creamy: Add extra coconut milk or a swirl of heavy cream.
• Protein-packed: Top with crispy bacon or roasted chickpeas.
• Whole30/Paleo: Use coconut milk and skip the cream.

How to Serve It

This soup is delicious on its own, but a few thoughtful additions make it feel special:

• Drizzle of coconut milk or cream
• Toasted pepitas for crunch
• A warm slice of buttered sourdough
• A fall salad with apples and walnuts
• Half a grilled cheese (because balance)

Storing + Freezing

This soup gets better as it sits, making it a dream for meal prep.

• Refrigerator: 4–5 days in an airtight container
• Freezer: Up to 3 months
• Reheating tip: Add a splash of broth or water as it thickens over time.

FAQs About Crockpot Butternut Squash Soup With Apple

Can you make butternut squash soup in the crockpot?

Yes! The crockpot is ideal for butternut squash soup because it slowly softens the squash and apples without needing to watch the stove. Simply add all ingredients, cook until tender, and blend for a creamy, hands-off fall soup.

Do you need to peel butternut squash for soup?

For a smooth and silky soup, it’s best to peel the butternut squash. The skin is tough and doesn’t blend well, even after slow cooking. If you’re short on time, pre-peeled squash works perfectly.

What apples work best in butternut squash soup?

Sweet, crisp varieties like Honeycrisp, Gala, or Fuji pair beautifully with butternut squash. They add natural sweetness and a bright flavor that balances the creamy, earthy squash.

Can I use frozen butternut squash?

Absolutely—frozen butternut squash works just as well and melts into the soup as it cooks. It’s a great time-saver and still results in a creamy, flavorful blend.

How do you thicken butternut squash soup?

If your soup turns out thinner than you’d like, you can blend in more cooked squash, add a splash of coconut milk or cream, or simmer uncovered for a few extra minutes until it reaches your ideal consistency.

Is this soup vegan or dairy-free?

Yes, it can easily be made vegan or dairy-free by using vegetable broth and coconut milk instead of cream. The coconut milk adds richness without using any dairy products.

How long does butternut squash soup last in the fridge?

Stored in an airtight container, butternut squash soup lasts about 4–5 days in the fridge. It actually develops deeper flavor the next day, making it great for meal prep.

Can you freeze butternut squash soup?

Yes—this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, then thaw overnight in the fridge and reheat gently.

Can I make this soup without an immersion blender?

Definitely. You can transfer the cooked soup to a blender in batches. Just be sure to vent the lid slightly and blend carefully, since hot liquids create steam pressure.

What should I serve with butternut squash soup?

This soup pairs well with crusty bread, grilled cheese, fall salads, or roasted vegetables. The creamy, naturally sweet flavor complements savory sides for a cozy, balanced meal.

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ABOUT THE AUTHOR

Lisa, Slow Living Enthusiast

Hi, I’m Lisa. I write about slow living, nervous system care, and creating calm, intentional routines for everyday life. After spending 10 years living in Europe, I learned firsthand the art of savoring moments, embracing simplicity, and letting life unfold at a more human pace. My mission is to help you soften the edges of modern life and create space for a more intentional way of living.