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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 gets blended into a smooth, creamy soup. Apples add a gentle sweetness, while nutmeg gives it a warm finish.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
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
  • 4 cups chicken broth or vegetable broth
  • 2 tbsp unsalted butter cut into pieces
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker
  • 1 immersion blender

Method
 

  1. Add the squash, apples, onion, broth, butter, salt, pepper, and nutmeg to a 6-quart slow cooker and stir to combine.
  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. Turn off the slow cooker and use an immersion blender to puree the soup until smooth.
  4. Stir in the heavy cream.

Notes

For the smoothest texture, blend thoroughly before stirring in the cream. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Use vegetable broth for a vegetarian version.