Slow Cooker Butternut Squash & Apple Soup
Slow Cooker Butternut Squash & Apple Soup is a warm, creamy delight that perfectly marries the sweetness of butternut squash with the tartness of Granny Smith apples. This easy-to-make soup is ideal for cozy autumn evenings, offering comfort in every spoonful. With minimal prep time and hands-off cooking in your slow cooker, you can enjoy this vibrant dish as an appetizer or a main course. Serve it warm with a drizzle of olive oil or a sprinkle of fresh herbs to elevate your meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 36 minute
- Yield: About 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed
- 2 medium Granny Smith apples, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash, dicing apples, chopping onion, and mincing garlic.
- In a skillet over medium heat, sauté the onion until translucent (about 5 minutes), then add minced garlic for another minute.
- In the slow cooker, combine butternut squash, sautéed onions, garlic, diced apples, vegetable broth, cinnamon, salt, and pepper. Stir well.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until vegetables are soft.
- Blend the soup until smooth using an immersion blender or in batches with a standard blender.
- Serve warm drizzled with olive oil or topped with fresh herbs.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 160
- Sugar: 10g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Add nutmeg or ginger for extra warmth. Swap apples with pears for a different flavor profile. For creaminess, stir in coconut milk before serving.