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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup made silky-smooth by blending after slow cooking. The sweet-tart apple flavor pairs with warm cinnamon and nutmeg, finished with a cream swirl and toasted pepitas.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

butternut squash (about 3 pounds), peeled and cubed
  • 3 lb butternut squash
apples, peeled, cored, and chopped
  • 2 apples
onion, chopped
  • 1 medium onion
carrots, chopped
  • 2 carrots
garlic, minced
  • 2 cloves garlic
chicken or vegetable broth
  • 4 cup chicken or vegetable broth
ground cinnamon
  • 0.5 tsp ground cinnamon
nutmeg
  • 0.25 tsp nutmeg
dried thyme
  • 0.5 tsp dried thyme
salt
  • 1 tsp salt
black pepper
  • 0.25 tsp black pepper
heavy cream or coconut milk
  • 0.5 cup heavy cream or coconut milk
toasted pepitas
  • 0.25 cup toasted pepitas

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup base
  1. Add butternut squash, apples, onion, carrots, and garlic to the crockpot. Spread them into an even layer so they cook tender throughout.
  2. Pour in the broth, then stir in ground cinnamon, nutmeg, dried thyme, salt, and black pepper. Make sure the spices are submerged, with no dry pockets.
  3. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours until everything is very tender. The vegetables should be soft enough to crush easily with the back of a spoon.
Blend and finish
  1. Blend the soup smooth with an immersion blender. Keep the blender moving to create a uniform silky texture with no visible chunks.
  2. Stir in heavy cream (or coconut milk) and adjust salt to taste. Taste after the cream is fully incorporated and the soup looks slightly more velvety.
  3. Ladle into bowls and top with a swirl of cream and toasted pepitas. Finish with toasted pepitas on top so they stay crisp.

Notes

For the smoothest texture, blend carefully while the soup is hot and thick—pause to check the bottom of the crockpot so no lumps remain. Store covered in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave, thinning with a splash of broth if needed. Freezing is yes (without the cream) for up to 2 months; thaw and then stir in cream or coconut milk after reheating. For a dairy-free option, use coconut milk instead of heavy cream to keep the same creamy finish.