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Cozy Crockpot Butternut Squash & Apple Soup: Easy Fall Recipe

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This cozy crockpot butternut squash and apple soup is warm, comforting, and practically effortless. The crockpot does the work while you go about your day, and the result is a silky, flavorful soup that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium Honeycrisp or Granny Smith apples, peeled, cored, and chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • Optional toppings: roasted pumpkin seeds, extra coconut milk, fresh thyme, crispy sage leaves

Instructions

  1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Prep the Squash and Apples: While the onions cook, peel and cube your butternut squash into 1-inch pieces. Peel, core, and chop the apples.
  3. Layer in the Crockpot: Add the sautéed onions and garlic to the crockpot. Top with the cubed squash and chopped apples. Sprinkle the cinnamon, nutmeg, ginger, salt, and pepper over everything.
  4. Add the Liquid: Pour in the 4 cups of vegetable broth and the maple syrup. Give everything a gentle stir to combine. The liquid should just barely cover the solids — if it doesn’t, add a splash more broth.
  5. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The squash should be fork-tender when done.
  6. Blend Until Smooth: Once the squash is tender, turn off the crockpot. Use an immersion blender to puree the soup directly in the pot until silky smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches — never fill the blender more than halfway with hot liquid.
  7. Stir in the Coconut Milk: Add the coconut milk and stir until fully incorporated. Taste and adjust seasoning — you might want more salt or a drizzle more maple syrup.
  8. Serve and Garnish: Ladle into bowls and top with your favorite garnishes. I love roasted pumpkin seeds for crunch and a swirl of extra coconut milk for prettiness.

Notes

Don’t skip sautéing the onions and garlic — it builds the flavor base. Cut squash cubes evenly (1-inch) for consistent cooking. Watch the liquid: butternut squash releases water as it cooks, so 4 cups of broth is perfect. Blend safely: if using a regular blender, let soup cool slightly and remove center cap to let steam escape. The flavors improve after resting, so making it a day ahead is recommended.

Nutrition

Keywords: crockpot butternut squash soup, apple soup, fall soup, slow cooker soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://snappyspoon.com/cozy-crockpot-butternut-squash-and-apple-soup-easy-fall-recipe/