Slow Cooker Butternut Squash Soup

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There’s something magical about a bowl of silky, rich butternut squash soup. It’s the kind of meal that wraps you in warmth, perfect for crisp fall evenings or cozy winter nights. This slow cooker version makes it incredibly easy—just toss everything in, let it simmer, and blend it into creamy perfection. With a touch of spice and a hint of sweetness, this soup is a comforting favorite that feels like a hug in a bowl.

Slow Cooker Butternut Squash Soup
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Slow Cooker Butternut Squash Soup

0.0 from 0 votes
Servings

4

servings

This slow cooker soup makes it incredibly easy—just toss everything in, let it simmer, and blend it into creamy perfection.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 medium apple, peeled, cored, and chopped

  • 4 cups vegetable broth

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup heavy cream or coconut milk (for a dairy-free option)

  • 1 tablespoon maple syrup (optional, for a touch of sweetness)

Directions

  • Add the butternut squash, onion, garlic, apple, vegetable broth, cinnamon, nutmeg, salt, and black pepper to the slow cooker.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is very tender.
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
  • Stir in the heavy cream (or coconut milk) and maple syrup, adjusting seasoning if needed.
  • Serve warm, garnished with a drizzle of cream, pumpkin seeds, or a sprinkle of fresh thyme.

Notes

  • This soup pairs beautifully with a crusty loaf of bread or a simple grilled cheese sandwich. It’s the ultimate bowl of comfort that requires minimal effort but delivers maximum flavor.
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Slow Cooker Butternut Squash Soup

There’s something magical about a bowl of silky, rich butternut squash soup. It’s the kind of meal that wraps you in warmth, perfect for crisp fall evenings or cozy winter nights. This slow cooker version makes it incredibly easy—just toss everything in, let it simmer, and blend it into creamy perfection. With a touch of spice and a hint of sweetness, this soup is a comforting favorite that feels like a hug in a bowl.

Slow Cooker Butternut Squash Soup
Pin
Print

Slow Cooker Butternut Squash Soup

0.0 from 0 votes
Servings

4

servings

This slow cooker soup makes it incredibly easy—just toss everything in, let it simmer, and blend it into creamy perfection.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 medium apple, peeled, cored, and chopped

  • 4 cups vegetable broth

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup heavy cream or coconut milk (for a dairy-free option)

  • 1 tablespoon maple syrup (optional, for a touch of sweetness)

Directions

  • Add the butternut squash, onion, garlic, apple, vegetable broth, cinnamon, nutmeg, salt, and black pepper to the slow cooker.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is very tender.
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
  • Stir in the heavy cream (or coconut milk) and maple syrup, adjusting seasoning if needed.
  • Serve warm, garnished with a drizzle of cream, pumpkin seeds, or a sprinkle of fresh thyme.

Notes

  • This soup pairs beautifully with a crusty loaf of bread or a simple grilled cheese sandwich. It’s the ultimate bowl of comfort that requires minimal effort but delivers maximum flavor.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest