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Crockpot Butternut Squash and Apple Soup

Crockpot butternut squash and apple soup with a silky, blended texture and warm spice notes. Slow-cooked until very tender, then finished with cream for a smooth, cozy bowl topped with pepitas.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

butternut squash
  • 1 butternut squash about 3 pounds, peeled and cubed
apples
  • 2 apples peeled, cored, and chopped
onion
  • 1 medium onion chopped
carrots
  • 2 carrots chopped
garlic
  • 2 cloves garlic minced
chicken or vegetable broth
  • 4 cup broth chicken or vegetable
ground cinnamon
  • 0.5 tsp ground cinnamon
nutmeg
  • 0.25 tsp nutmeg
dried thyme
  • 0.5 tsp dried thyme
salt
  • 1 tsp salt
black pepper
  • 0.25 tsp black pepper
heavy cream or coconut milk
  • 0.5 cup heavy cream or coconut milk
toasted pepitas
  • 1 toasted pepitas for garnish

Equipment

  • 1 crockpot

Method
 

Slow-cook the soup
  1. Add butternut squash, apples, onion, carrots, and garlic to the crockpot. Spread everything into an even layer so it cooks uniformly.
  2. Pour in broth and stir in ground cinnamon, nutmeg, dried thyme, salt, and black pepper. Make sure the spices are mixed through and no dry spots remain.
  3. Cover and cook on LOW for 6-8 hours, until everything is very tender. Visual cue: the squash should easily break apart when stirred.
  4. Alternatively, cook on HIGH for 3-4 hours, until everything is very tender. Visual cue: the vegetables should be soft enough to mash against the side of the crock.
Blend and serve
  1. Blend the soup smooth with an immersion blender. Blend until the texture looks silky with no visible chunks.
  2. Stir in heavy cream or coconut milk and adjust salt to taste. Visual cue: the soup should turn creamy and look slightly lighter in color.
  3. Ladle the soup into bowls and top with a swirl of cream and toasted pepitas. Finish with toasted pepitas on top for a crunchy garnish.

Notes

Pro tip: if the soup seems thick after blending, loosen it with an extra splash of broth until it pours smoothly. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave. Freezing works, but cream may slightly change texture—consider using coconut milk for better freezer results. For a dairy-free option, choose coconut milk instead of heavy cream and keep the garnish optional.