This Slow Cooker Butternut Squash Apple Soup is creamy, cozy, and full of fall flavor, with sweet butternut squash, tart Granny Smith apples, and a touch of warm nutmeg. A little coconut milk stirred in at the end makes it silky and rich, and everything cooks right in the slow cooker before blending until smooth.
Why This Soup is So Good
Butternut squash is naturally sweet, so I like adding Granny Smith apples for a little tartness to balance it out. They blend right into the soup without making it taste noticeably apple-flavored. I don’t bother peeling them, either. In my testing, the skins softened in the slow cooker and blended smoothly with the vegetables.
I usually serve this soup with freshly baked homemade dinner rolls. They’re so soft and fluffy, and perfect for dipping into the soup! I also like to sprinkle some toasted pumpkin seeds on top when I have them for a little crunch.
If you prefer a sweeter, earthier soup, try my Slow Cooker Butternut Squash Soup recipe, which uses sweet potatoes instead of apples.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Butternut squash: Pick one that feels heavy for its size with matte, unblemished skin. Precut cubes from the produce section save the peeling and should work the same here, since everything gets blended anyway.
- Granny Smith apples: Tart and firm. A sweeter apple, like Honeycrisp or Gala, will make the soup taste sweeter; if that is what you have, a squeeze of lemon stirred in at the end brings some brightness back. No need to peel them.
- Vegetable stock: Low-sodium so you control the salt, since the coconut milk mellows the seasoning at the end. Chicken stock works if you don’t need the soup to be vegan.
- Nutmeg: Added for warmth, not to be tasted on its own. Freshly grated is stronger than pre-ground, so use a lighter hand if you grate your own.
- Coconut milk: Full-fat from a can, stirred well before measuring because the cream separates from the water in the can. Light coconut milk gives a thinner, less rich soup, and the coconut milk sold in cartons as a drink is too thin for this. Use the rest of the can in my butternut squash curry.
How To Make Slow Cooker Butternut Squash Apple Soup
1. Start with the squash, apples, and vegetables. They go into the slow cooker raw. No sautéing first.
2. Add the stock and seasonings, then cook until the squash falls apart when pressed with a fork.
3. Stir in the coconut milk. It only needs to warm through, so it goes in once the cooking is done.
4. Blend until smooth. Taste for salt after blending.
How Long To Cook Butternut Squash Soup in the Slow Cooker
Cook on LOW for 4 hours or on HIGH for 2 hours, until the squash and carrot are very tender. The soup is ready to blend when a fork slides through the largest piece of squash with no resistance and the carrot crushes easily against the side of the slow cooker.
How To Blend Hot Soup Safely
I find an immersion blender easiest because I can blend the soup right in the slow cooker. Keep the blender head fully under the soup while it’s running to avoid hot splashes.
If you’re using a countertop blender like the Vitamix, check that your model can handle hot liquids and follow its temperature and venting instructions. Turn off the slow cooker and let the soup cool as needed before transferring it. Blend in small batches, filling the pitcher no more than halfway, and start on the lowest speed.
Never blend hot soup in a sealed personal blender cup. Steam needs somewhere to escape.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Butternut Squash Apple Soup
Equipment
- 5 or 6 quart slow cooker
- Immersion blender or countertop blender
Ingredients
- 2 pounds (907 g) butternut squash about 1 medium, peeled, seeded, and cubed
- 2 medium (340 g) Granny Smith apples cored and diced, unpeeled
- 1 medium (140 g) yellow onion diced
- 1 medium (70 g) carrot peeled and diced
- 3 cloves garlic minced
- 4 cups (960 ml) low-sodium vegetable stock
- ½ teaspoon sweet paprika
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup (180 ml) full-fat coconut milk
Instructions
- Add the butternut squash, apples, onion, carrot, garlic, vegetable stock, sweet paprika, ground nutmeg, kosher salt, and ground black pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the squash and carrot are very tender and mash easily with a fork.
- Stir in the coconut milk.
- Blend the soup with an immersion blender, or in batches in a countertop blender, until completely smooth. Taste and adjust the seasoning if needed.
- Serve warm with dinner rolls or crusty bread.
Notes:
- Cutting the vegetables: Cut the butternut squash and carrot into similarly sized pieces so they become tender at about the same time. The pieces do not need to be perfectly even since the soup will be blended.
- Coconut milk: Use canned full-fat coconut milk rather than refrigerated coconut milk beverage. Stir or shake the coconut milk well before measuring if it has separated in the can.
- Blending: An immersion blender is the easiest way to blend the soup directly in the slow cooker. If using a countertop blender, blend the hot soup in batches and follow the manufacturer’s instructions for safely blending hot liquids.
- Refrigerator: Let the soup cool, then transfer it to an airtight container within 2 hours of cooking. Refrigerate for 3 to 4 days.
- Freezer: Freeze individual portions in Souper Cubes or freezer-safe containers. Once frozen solid, the portions can be transferred to a freezer-safe zip-top bag and stored for up to 3 months.
- Thawing: Thaw frozen soup overnight in the refrigerator. If it separates slightly after thawing, whisk it well or blend it briefly as it reheats.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or microwave in a covered, vented microwave-safe bowl, stirring every minute until steaming hot.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
More Fall Soup Recipes
All Soups→
Tips for a Smooth, Creamy Soup
- Adjust the thickness to your liking. For a thinner soup, stir in warm vegetable stock a little at a time until it’s the consistency you like.
- Check that the vegetables are tender. The squash and carrot should mash easily with a fork before you blend. If they’re still firm, give them a little more time in the slow cooker.
- Blend until smooth. The apple skins soften as they cook, so there’s no need to peel the apples. Give the soup another pass with the blender if you can still see little flecks of skin.
- Taste after adding the coconut milk. It mellows the flavor, so taste the finished soup and add more kosher salt or ground black pepper as needed.
Leave a Review!