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Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup
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A comforting and easy-to-make butternut squash soup recipe prepared in a slow cooker, featuring the natural sweetness of squash and apple, enhanced with warm spices.

Ingredients

Scale
  • 3 lbs butternut squash, peeled, seeded, and cubed
  • 1 large apple, peeled, cored, and chopped (e.g., Honeycrisp or Granny Smith)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup maple syrup (or brown sugar)
  • 1/2 cup heavy cream (optional, for creamiest soup)
  • Salt to taste
  • Black pepper to taste
  • Fresh sage leaves for garnish (optional)
  • Croutons for garnish (optional)

Instructions

  1. Place the cubed butternut squash, chopped apple, chopped onion, and minced garlic into the slow cooker insert.
  2. Pour in the vegetable broth. Add ground ginger, cinnamon, nutmeg, and maple syrup. Stir to combine.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the squash is very tender.
  4. Carefully transfer the soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the slow cooker. Blend until smooth and creamy.
  5. Stir in the heavy cream (if using). Season with salt and black pepper to taste.
  6. Serve hot, garnished with fresh sage leaves or croutons if desired.

Notes

  • For a vegan option, omit the heavy cream or substitute with full-fat coconut milk.
  • Adjust the amount of maple syrup to your preferred sweetness level.
  • If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, ensuring not to overfill, and blend until smooth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This soup freezes well for up to 3 months.

Nutrition

Find it online: https://www.masterthecook.com/slow-cooker-butternut-squash-soup/