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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup cooks slowly until the squash is fork-tender, then blends into a smooth, creamy soup. Apples, thyme, and nutmeg add a gentle sweetness and warm flavor.
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Prep Time 15 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 apples medium, peeled, cored, and chopped
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth low-sodium
  • 1 tsp dried thyme
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the squash, apples, onion, garlic, broth, thyme, nutmeg, salt, and pepper to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the squash is very tender when pierced with a fork.
  3. Puree the soup with an immersion blender until smooth, keeping the blender head submerged to prevent splattering.
  4. Stir in the heavy cream.
  5. Cover and cook on LOW for 10 minutes to warm through before serving.

Notes

For the smoothest texture, keep the immersion blender head submerged while pureeing. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free version, use coconut cream in place of the heavy cream.