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–+ servings
Crockpot butternut squash soup in a white bowl and silver spoon.

Slow Cooker Butternut Squash Soup with Apple

Silky butternut squash soup in the crockpot with apple, fennel, ginger, warm spices, and a creamy finish of oat milk or half and half. Cozy, simple, and perfect for fall.
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Author Kori
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Slow Cooker Soup and Stew Recipes
Cuisine American
Servings 6
Calories 261 kcal

Ingredients
  

  • 8 cups butternut squash (approximately 1 large 3 to 3½ pound squash, peeled and cut into 1 to 2" chunks; frozen butternut squash may be used)
  • 10 ounce bag of frozen onion (or 1 large onion, chopped)
  • 1 large yukon gold potato (peeled and cut into 1 to 2" chunks)
  • 1 medium fennel bulb (cut into ½" cubes; save some fronds for garnish)
  • 1 large golden delicious apple (peeled, cored, and cut into eighths)
  • 1 teaspoon ginger paste (grated ginger may be used)
  • 6 cups vegetable broth (plus extra if needed)
  • 2 bay leaves
  • 2 teaspoons cinnamon
  • 1 pinch ground cloves
  • ⅛ + teaspoon cayenne pepper (plus extra to taste)
  • 1 teaspoon kosher salt (plus extra to taste)
  • ¼ teaspoon ground black pepper (plus extra to taste)
  • 1½ cups creamy oat milk or half and half (bring to room temperature)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 to 4 tablespoons brown sugar
  • 2 to 3 tablespoons butter
  • Optional for serving: chopped toasted pecans or walnuts, sour cream

Instructions
 

  • To the crockpot, add in vegetables, apple, broth, ginger, cayenne, cinnamon, cloves, bay leaves, salt, and pepper. Cover and slow cook until the vegetables are tender, about 4 to 6 hours on low)
    Adding the ingredients for crockpot butternut squash soup to a slow cooker and placing the lid on.
  • Remove the bay leaves. Using an immersion blender or a blender (if using a blender, work in batches), blend the soup until the desired consistency is reached. (Note: it's most commonly served smooth, but you can leave chunks if you want!)
    Removing the bay leaf and blending crockpot butternut squash soup.
  • Stir in the oat milk (or half and half), lemon juice, brown sugar, and butter. Adjust seasoning to taste. Serve.
    Adding oat milk, lemon juice and brown sugar to crockpot butternut squash soup.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
TIPS: Traditionally, butternut squash soup is blended until creamy, but I love it slightly chunky. Use an immersion blender for easy, mess-free blending; thin with extra vegetable stock if needed; finish with lemon juice to brighten.
TIMESAVER: Use frozen butternut squash and frozen chopped onion.
VARIATIONS: Add more cayenne or red pepper flakes for heat; stir in curry powder for a warm twist; keep it dairy-free with oat milk or enrich with half and half and butter.
SERVING SUGGESTIONS: Top with toasted pecans, walnuts, or pumpkin seeds and a swirl of sour cream; garnish with fennel fronds and black pepper; serve with crusty bread or grilled cheese; add a crisp fall salad.

Nutrition

Calories: 261kcalCarbohydrates: 55gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 1421mgPotassium: 1091mgFiber: 8gSugar: 24gVitamin A: 20677IUVitamin C: 54mgCalcium: 226mgIron: 3mg
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