There’s something about Slow Cooker Butternut Squash Soup with Apple that feels like a soft blanket on a chilly evening. Maybe it’s the way the butternut squash melts into silky perfection, or the way the apples bring just the right touch of sweetness. Either way, this is one of those recipes that makes your kitchen smell like comfort and your heart feel at home.
When my kids come running in from the Texas wind with cold cheeks, this is the soup I ladle up. It’s simple, soothing, and—best of all—it cooks itself while you go about your day.
Table of Contents
Why You’ll Love This Slow Cooker Butternut Squash Soup with Apple
- Effortless magic: Just toss everything in the slow cooker and walk away.
- Healthy comfort food: Naturally dairy-free, gluten-free, and filled with wholesome veggies.
- Perfect for busy families: Whether you’re juggling work, homework, or soccer practice, this soup fits your schedule.
- Make-ahead friendly: It reheats beautifully, and honestly, it might taste even better the next day.
This dish is one of my fall staples, right alongside my Gordon Ramsay Butternut Squash Soup when I want something a bit more gourmet, or my Sweet Potato and Apple Soup when I’m craving a lighter twist.
What Does Slow Cooker Butternut Squash Soup with Apple Taste Like?
Imagine the sweetness of roasted butternut squash meeting the cozy spice of cinnamon and nutmeg—with just a whisper of apple to brighten it up. The coconut milk adds a creamy finish that feels luxurious without the dairy. It’s sweet but balanced, velvety but not heavy. The kind of soup that makes you close your eyes for a second and think, yes, this is fall.
Ingredients You’ll Need for Slow Cooker Butternut Squash Soup with Apple
When it comes to making Slow Cooker Butternut Squash Soup with Apple, the magic truly starts with simple, fresh ingredients that sing on their own. Every component adds a layer of warmth and comfort that turns this from “just soup” into a bowl of fall happiness. Here’s what you’ll need — and why each one matters.
Butternut Squash – The Heart of the Soup
Choose a medium butternut squash, about 2½ pounds (1.1 kg). Look for one that feels heavy for its size and has smooth, unblemished skin. This golden beauty brings a naturally sweet and nutty flavor, and when it slow-cooks, it becomes melt-in-your-mouth soft. I sometimes roast an extra squash alongside this recipe just to have on hand — it’s the star of the show, after all.
If you’ve ever tried my Gordon Ramsay Butternut Squash Soup, you know how versatile this veggie is. It’s rich in vitamins A and C and brings that signature silky texture that makes every spoonful feel like comfort food done right.
Apples – The Secret Sweetness
Ah, the apple — the ingredient that takes Slow Cooker Butternut Squash Soup with Apple from good to unforgettable. Go for Honeycrisp or Gala apples for a naturally sweet yet crisp flavor that balances the earthy squash. You’ll need two medium apples (about 1 pound total).
Apples give this soup a bright, fruity undertone — not too tart, not too sugary — just a gentle reminder that fall fruit and warm spices were made for each other. It’s like adding sunshine to your slow cooker.
Yellow Onion – The Savory Backbone
One medium yellow onion (about 150 grams) does wonders here. When it simmers slowly with the squash and apples, it releases a mellow, savory sweetness that anchors the whole dish. This is the “glue” that ties the sweet and spicy flavors together, making the soup feel balanced and full-bodied.
Garlic – Just a Gentle Kick
Two cloves of garlic might not sound like much, but trust me, it’s the perfect amount. You’ll get that cozy, aromatic layer without overpowering the squash or apples. When blended, it adds subtle depth — the kind that makes people ask, “What’s that flavor?” (in the best way).
Vegetable Broth – The Liquid Gold
You’ll need three cups (about 720 ml) of low-sodium vegetable broth. This is where everything simmers to perfection. The broth carries the flavors, letting the squash and apples mingle and mellow into something silky and soulful. If you prefer a richer flavor, you can use homemade broth — or check out my Turmeric Soup with Chickpeas for another great use of broth in a healthy, plant-forward meal.
Coconut Milk – Creamy, Dreamy Comfort
One cup (240 ml) of full-fat coconut milk transforms the texture into pure velvet. It adds just enough creaminess to balance the natural sweetness without feeling heavy. I’ve tested this recipe with almond milk and oat milk too, but coconut milk wins every time for that lush, restaurant-worthy finish.
Warm Spices – Cinnamon and Nutmeg
No fall recipe is complete without a little spice! Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg. Together, they create that signature autumn aroma — warm, inviting, and perfectly cozy. The cinnamon brings sweetness, while the nutmeg deepens it with a subtle nuttiness that complements the apples beautifully.
Olive Oil – For a Touch of Richness
A tablespoon (15 ml) of olive oil gives the soup a soft, luxurious mouthfeel. If you have a few extra minutes, sauté the onions and garlic in the olive oil before adding them to the slow cooker. It builds an incredible flavor base — one that’s absolutely worth the few extra minutes.
Salt and Pepper – The Great Balancers
Start with ½ teaspoon each of salt and black pepper, then adjust to taste after blending. A good pinch of sea salt brings all those natural flavors to life, and freshly cracked pepper adds a little warmth without stealing the spotlight.
Jessica’s Cozy Kitchen Tip:
Don’t rush this part — chopping and prepping your ingredients is where the love begins. Pour yourself a cup of tea, turn on some soft music, and enjoy the rhythm of cooking. When everything’s fresh and prepped with care, Slow Cooker Butternut Squash Soup with Apple rewards you with flavor that feels like home.
If you’re feeling creative, try pairing this soup with my Homemade Minestrone Soup for a comforting soup night variety — one creamy, one hearty, both absolutely satisfying.
How to Make Slow Cooker Butternut Squash Soup with Apple
Making Slow Cooker Butternut Squash Soup with Apple is one of those rare joys of cooking where you do a little prep work in the morning and come home to a kitchen that smells like autumn. The slow cooker handles most of the work, so you get to enjoy the reward without hovering over a hot stove. Here’s exactly how I make this cozy favorite from start to finish.
Step 1: Prep Your Veggies with Love
Start with your fresh produce—the heart of this Slow Cooker Butternut Squash Soup with Apple.
- Peel your butternut squash using a sturdy vegetable peeler or sharp knife. Cut off the ends, slice it in half lengthwise, and scoop out the seeds with a spoon. Then cube the flesh into bite-sized chunks.
- Peel and core your apples (I’m partial to Honeycrisp, but Gala or Fuji are great too). Chop them into small, even pieces so they cook evenly.
- Roughly chop your yellow onion and mince your garlic.
If you’ve ever made my Sweet Potato and Apple Soup, this process will feel familiar — it’s all about layering natural sweetness with warm, savory notes. The key here is not perfection; rustic cuts give the soup more personality (and less stress for you).
Jessica’s tip: To make peeling squash easier, pop it in the microwave for 2 minutes. The skin softens, and it’ll peel like a dream.
Step 2: Load Up the Slow Cooker
Now comes the easy part—just toss everything in your slow cooker!
Add your cubed butternut squash, chopped apples, onion, garlic, cinnamon, nutmeg, and a good pinch of salt and pepper. Pour in 3 cups of vegetable broth and give it all a gentle stir to mix.
This is where all those autumn flavors begin to mingle. You don’t need to overthink it—just make sure everything is evenly distributed so every bite of your Slow Cooker Butternut Squash Soup with Apple has a bit of magic in it.
If you’d like to add a deeper savory layer, you can sauté the onion and garlic first in olive oil for 3–4 minutes before adding them to the slow cooker. It’s an optional step, but one that elevates the flavor beautifully (I do it when I’m not in a rush).
Bonus idea: Try using the same base in your Turmeric Soup with Chickpeas for a spiced twist on cozy comfort.
Step 3: Set It and Forget It
This is my favorite step—because you don’t actually have to do anything!
Put the lid on your slow cooker, set it to low for 6–8 hours or high for 3–4 hours, and go live your day. Whether that’s carpooling, grocery shopping, or sneaking in a yoga session, your soup will slowly transform into a pot of golden goodness while you’re away.
As the Slow Cooker Butternut Squash Soup with Apple cooks, your home will fill with a sweet, spicy aroma that feels like fall itself came to visit. I’ve had neighbors stop by just to ask what’s cooking—it’s that irresistible.
Step 4: Blend to Buttery Perfection
Once everything is soft and tender (the squash should fall apart easily with a fork), it’s time to blend.
- Use an immersion blender directly in the slow cooker to puree the soup until silky smooth.
- If you don’t have one, carefully ladle the soup into a regular blender, working in batches.
- Blend until you reach that dreamy, velvety consistency that defines Slow Cooker Butternut Squash Soup with Apple.
Be cautious with hot liquids—let them cool a few minutes before blending, and don’t overfill your blender. I learned that lesson the messy way more than once!
Step 5: Add the Creamy Finish
This is where the magic really happens.
Stir in 1 cup of full-fat coconut milk and watch the texture turn lusciously creamy. This single step takes the soup from “great” to “restaurant-worthy.” Taste and adjust your seasoning—sometimes all it needs is a pinch more salt or a crack of black pepper to make the flavors pop.
If you’ve made my Gordon Ramsay Butternut Squash Soup, you’ll notice this version leans creamier and more naturally sweet, thanks to the apples and slow-cooking magic.
Jessica’s note: If you prefer a thicker soup, let it simmer uncovered for 10–15 minutes after blending. For a thinner consistency, stir in a bit more broth until it’s just right.
Step 6: Serve and Savor the Moment
Ladle your Slow Cooker Butternut Squash Soup with Apple into bowls and top with a swirl of coconut milk, a sprinkle of cinnamon, or thinly sliced apple for garnish.
I love serving this with a side of crusty bread or a simple fall salad. It’s the kind of dinner that feels special even on a regular Tuesday night.
This soup is cozy enough for a family dinner but elegant enough for guests—no one will guess how simple it was to make.
Jessica’s family favorite pairing: My kids love dunking grilled cheese triangles into this soup (especially made with sourdough). The combo is next-level comfort.
Step 7: Clean Up and Enjoy the Glow
Once the bowls are empty and the compliments start rolling in, cleanup is a breeze. The slow cooker does most of the work, leaving you with just a few dishes.
Store leftovers in airtight containers in the fridge for up to 4 days, or freeze portions for easy reheating later. The flavor actually deepens overnight, making Slow Cooker Butternut Squash Soup with Apple even more delicious the next day.
If you’re looking for another comforting option to batch-cook, try my Homemade Minestrone Soup. It freezes just as beautifully and makes weeknight dinners stress-free.
Tips and Tricks for Perfect Slow Cooker Butternut Squash Soup with Apple
- Peel like a pro: Microwave your squash for 1–2 minutes to soften the skin—it’ll peel like butter.
- Go for the good apples: Honeycrisp or Fuji bring the perfect touch of sweetness.
- Make it heartier: Stir in cooked quinoa or roasted chickpeas before serving.
- Batch it up: This soup freezes beautifully for up to 3 months.
- Kid trick: My kids love it topped with a swirl of Greek yogurt and a sprinkle of cinnamon sugar.
Storage Tips for Slow Cooker Butternut Squash Soup with Apple
Let the soup cool completely before storing. Keep in an airtight container in the fridge for up to 4 days, or freeze in individual portions for easy grab-and-go lunches. To reheat, warm gently on the stove or in the microwave, stirring to bring back the creamy texture.
FAQs
Can I make this without coconut milk?
Yes! Try oat milk or half-and-half for a slightly different flavor.
Do I need to sauté the onions first?
You don’t have to, but sautéing adds depth. I skip it on busy days, and it still turns out delicious.
Can I use frozen squash?
Absolutely! It’s a lifesaver when you don’t have time to peel and chop.
Conclusion
This Slow Cooker Butternut Squash Soup with Apple is my idea of the perfect fall meal—warm, nourishing, and simple enough for a weeknight dinner. It’s proof that wholesome can also mean easy (and incredibly tasty).
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Slow Cooker Butternut Squash Soup with Apple – The Best Cozy Fall Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Description
Fall in love with the sweet, savory blend of butternut squash and apple in this comforting Slow Cooker Butternut Squash Soup. A creamy, cozy dish that’s perfect for chilly days and easy to prepare with minimal effort.
Ingredients
- 1 medium butternut squash (about 2.5 lbs or 1.1 kg), peeled, seeded, and cubed
- 2 medium apples (about 1 lb or 450g), peeled, cored, and chopped (Honeycrisp recommended)
- 1 medium yellow onion (about 150g), roughly chopped
- 3 cups (720ml) vegetable broth, low-sodium
- 1 cup (240ml) full-fat coconut milk
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon (15ml) olive oil (optional, for sautéing)
- Salt and pepper, to taste (start with 1/2 tsp each)
Instructions
1. Peel and cube the butternut squash. Chop the apples and onion, and mince the garlic.
2. Place all chopped ingredients into the slow cooker. Add vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the squash and apples are very tender.
4. Use an immersion blender to purée the soup until smooth directly in the slow cooker. Alternatively, carefully transfer to a regular blender in batches and blend until smooth.
5. Stir in the coconut milk and adjust seasoning as needed with more salt or pepper.
6. Serve hot, optionally garnished with a sprinkle of cinnamon or apple slices.
Notes
For added depth, you can sauté the onion and garlic in olive oil before adding them to the slow cooker.
If using a standard blender, blend in small batches and let the soup cool slightly to avoid pressure buildup.
Coconut milk adds a rich, dairy-free creaminess, but you can substitute with heavy cream if preferred.
Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.
