Apple Fennel Butternut Squash Soup in the Crockpot

This cozy butternut squash soup in the crockpot slow-simmers butternut squash, apple, fennel, and warm spices into a silky, fall-ready bowl you can blend right in the pot. With simple ingredients, an immersion blender (or carefully transfer to a blender), and a creamy finish of oat milk or half and half, brown sugar, and butter-dinner basically makes itself while you get on with your day.

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The backstory.

This butternut squash soup in the crockpot started as a special request from my cousin - a super busy career woman who wanted a true toss-it-all-in slow cooker recipe she could set and forget. She asked for a little kick, so I kept a pinch of cayenne in the mix, and since she loves a cool, creamy contrast, the optional sour cream drizzle on top is totally for her. Cozy, simple, and tailored to her weeknight life - now it will be a staple in ours too.

This butternut squash apple soup crockpot recipe is a must make.

Butternut squash soup in the crockpot hits that perfect mix of cozy and easy:

• Big flavor with simple ingredients. Apple and fennel add gentle sweetness to classic butternut squash, lifted by cinnamon, cloves, ginger, and a tiny pinch of cayenne.
• Weeknight-friendly. Load the slow cooker, cook 4 to 6 hours on low, blend, and serve.
• Family-approved. Naturally gluten-free and easily dairy-free with oat milk - or richer with half and half.

Let's talk flavor and texture.

Butternut squash soup in the crockpot delivers a cozy, balanced bowl with gentle sweetness from golden delicious apple and subtle anise notes from fennel. Cinnamon, ground cloves, ginger, and a tiny pinch of cayenne bring warm fall spice without overpowering the squash. Yukon gold potato adds body, so the soup blends ultra-smooth and velvety; finish with oat milk for a dairy free creaminess (or half and half for extra richness). A crack of black pepper and a squeeze of lemon juice brighten the finish, while toasted pumpkin seeds or toasted pecans add crunchy contrast on top.

What you'll need.

• Cubed butternut squash: The creamy base that turns silky after slow cooking and blending. Using fresh squash will give the best result vs. frozen butternut squash, but either can be used.
• Yellow onion (or frozen onion): Melts into the background and builds savory depth.
• Yukon gold potato: Adds natural body so the soup is velvety without heavy thickeners.
• Fennel bulb: Gentle anise sweetness that pairs beautifully with squash and apple.
• Golden delicious apple: Balances the spices with light, fruity sweetness.
• Ginger paste: Bright, zippy warmth that wakes up the fall flavors.
• Vegetable broth: Flavorful cooking liquid; thin the soup with a splash more after blending if needed.
• Bay leaves: Infuse subtle herbal depth during the slow cook.
• Cinnamon: Signature cozy spice that complements the squash.
• Ground cloves: A tiny, warming note for complexity.
• Cayenne pepper: Just a whisper of heat to keep things lively.
• Kosher salt: Rounds out and heightens every flavor.
• Black pepper: Adds gentle bite and aroma.
• Oat milk or half and half: Creamy finish - keep it dairy free or go extra lush.
• Lemon juice: Brightens the final flavor right before serving.
• Brown sugar: A touch of sweetness to make it cozier and balance the other flavors.
• Butter: Adds richness and a silky mouthfeel at the end.
• Optional for serving: chopped toasted walnuts or pecans, sour cream, and for garnish some leftover fennel fronds.

For exact ingredient quantities, please see the recipe card below!

Customize it your own way.

Butternut squash soup in the crockpot is endlessly flexible, so tweak to taste:

• Turn up the heat with extra cayenne or a pinch of red pepper flakes; a little curry powder is a lovely twist.
• Keep it dairy free with oat milk and coconut milk swirls, or go richer with half and half and butter.
• Lean sweeter with the optional brown sugar or a drizzle of maple syrup.
• Garnish with toasted pumpkin seeds or toasted pecans for crunch.

How to serve it.

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Butternut squash soup in the crockpot loves simple, cozy pairings:

• Swirl with sour cream
• Top with toasted pumpkin seeds, toasted pecans, or walnuts and a crack of black pepper.
• Garnish with fennel fronds for a fresh finish.
• Serve with crusty bread, warm dinner rolls, or a grilled cheese.
• Add a crisp fall salad (greens, apples, nuts) for balance.

Meal idea! Big bowls of soup + garlic bread + a spinach-apple salad. If you've got slow cooker shredded chicken on hand, set it out so protein-lovers can round out the meal.

Kori's tips.

• If using a countertop blender, carefully transfer in batches and vent the lid.
• Thin with extra vegetable stock after blending if it's thicker than you like.
• Brighten before serving with lemon juice to make flavors pop.

📌 Be sure to save this pin to Pinterest for later!

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