Slow Cooker Autumn Apple & Squash Soup
Velvety, lightly spiced butternut squash soup kissed with sweet apples and warm autumn spices. The slow cooker does all the work, filling your house with cozy aromas while turning a few simple ingredients into the silkiest, most comforting bowl of fall.
Slow Cooker Autumn Apple & Squash Soup
8
servings15
minutes3
hours270
kcalIngredients
1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch chunks
2 medium apples (Honeycrisp, Gala, or Fuji), peeled, cored, and chopped
1 medium onion, diced
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup apple cider or apple juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger (or 1 tablespoon fresh grated)
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
½ cup heavy cream, half-and-half, or full-fat coconut milk (added at the end)
Optional toppings: toasted pepitas, crumbled bacon, swirl of cream, fresh thyme, extra cinnamon
Directions
- Place butternut squash, apples, onion, carrots, and garlic in a 6-quart (or larger) slow cooker.
- Pour in broth and apple cider. Add cinnamon, nutmeg, ginger, salt, and pepper. Stir once to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are very soft.
- Use an immersion blender directly in the slow cooker (or work in batches with a regular blender) to purée until completely smooth and creamy.
- Stir in the cream or coconut milk. Taste and adjust seasoning — a pinch more salt or cinnamon often makes it perfect.
- Ladle into bowls and finish with your favorite toppings.
Tips & Variations
- Make it vegan: use vegetable broth and coconut milk.
- Extra cozy boost: add a pinch of curry powder or cayenne for gentle warmth.
- Thicker soup: reduce broth to 3 cups.
- Freezer-friendly: freeze (without cream) up to 3 months; stir in cream when reheating.
One bowl of this golden, apple-sweet soup and you’ll make you wish fall lasted forever.
