Butternut squash apple soup is truly my fix for those weird chilly days when you want something that hugs you back. When you’ve stood at the fridge for ten minutes (fuzzy socks on) wondering, “Do I want dinner or dessert?” this soup comes flying in and says, “How about both?” It’s cozy, super simple, and—hear me out—the slow cooker does most of the work for you. Happier kitchen, happier cook. 
Why This Soup is Festive and Nourishing
Ever notice some recipes just carry a cozy vibe? This bowl is one of them. It screams fall and winter, but honestly, I’m not above making it when the air conditioner rattles. The combination of butternut squash and apples gives you that nice mix of sweet and earthy, so you don’t feel like you’re drinking straight vegetable juice or eating applesauce.
My grandma used to say this one’s full of “kitchen vitamins”—by that she just meant it looked pretty and nobody got sick after eating a big bowl. But here’s the real scoop: butternut squash packs vitamins A and C (hello, immune boost), and apples bring fiber with a light tartness. When you let these flavors mingle all day? You’ll think you’ve walked into a five-star restaurant. At least your dog will.
“I made this butternut squash apple soup for a holiday party, and people went back for seconds—which never happens with soup in my family!” — Riley B.
Ingredients That Pair Well
If you’ve got a butternut squash in your kitchen and a couple apples rolling around, you’re more than halfway there. Throw in a sweet onion and carrots if you’ve got ‘em. Honestly, don’t overthink this part. We’re talking everyday stuff—broth, a bit of salt and pepper, maybe a garlic clove for good measure.
The apples should be pretty crisp, like Jonagold or Honeycrisp, but I’ll use a Gala if that’s just sitting there. I’ve even used pears in a pinch. For a totally classic feel, sage works like a charm. Or grab a sprinkle of cinnamon if you’re in a pie kind of mood. There’s really no way to mess this up, promise. If you want a more set-in-stone list with exact measurements, check out this spot-on dump-go butternut squash soup with apple and sage.
How to Make it Creamy in the Slow Cooker
Here’s the part that makes this such a fuss-free comfort bowl: the slow cooker. You just toss in the squash, apples, onion, carrots, and whatever seasonings you like. Pour in enough broth to barely cover. Really, that’s it. Flip the switch to low and let it ride for 6 to 8 hours. Usually, by dinnertime, the whole kitchen smells like autumn decided to rent a room.
For the creamy finish—this is the moment—use either an immersion blender right in the pot, or carefully ladle it into a blender (yes, cover that lid with a dish towel or else you’ll paint your cabinets orange). If you’re out of fresh cream, a bit of coconut milk or even a handful of cashews from the pantry can thicken things up. Don’t sweat it if the soup’s thin—bring on the crusty bread.
For more details on slow cooker soup mastery, scope out butternut squash soup crock pot recipe.
Blending and Serving Tips
Let’s talk about that risky moment—the big blend. If you’re like me, this is when you remember some extra thing you should’ve added and end up tossing in one last apple chunk at the last minute. No problem. Keep it simple. If you don’t have a fancy stick blender, the old noisy countertop blender works. Just go in batches and don’t fill it all the way to the top, or you’ll end up with soup on the ceiling (not speaking from experience…okay, maybe).
Once it’s silky, the serving part is fun. Pour it right into mugs or bowls. Top with a splash of cream, a sprinkle of toasted seeds, or even some croutons. Works as a starter, main, or even a midnight snack.
Add-Ins Like Ginger or Cream
If you’re feeling wild, go with a thumb-sized piece of ginger tossed in at the start. Fresh ginger pep-talks this soup and gives it a gentle kick. Sometimes I’ll swirl half-and-half in at the end, but it’s honestly pretty lovely without. Got a leftover swirl of sour cream? Go for it. Even a spoonful of Greek yogurt does the trick. My neighbor piles on roasted chickpeas—kind of tasty, kind of extra.
Not in the mood for squash again? Save this tip and check out other comfort soups too, like the legendary broccoli cheese soup you’ll crave for a creamy cheese fix.
Serving Suggestions
Just real quick, here’s how I love serving this comfort bowl:
- A hunk of crusty bread for dipping is non-negotiable for me.
- Add a side salad if you want to balance the sweetness with something crisp.
- If you’re having a crowd, offer toppings in little bowls—everybody likes to play chef.
- Double your batch, so tomorrow’s lunch is ready without zapping leftovers in the microwave.
Leftover Storage
You’ve made a ton? Lucky you. This soup holds up in the fridge for a solid four days, maybe five if you’re bold like me. Pop it in an airtight container, and you’re set. For the freezer, just divide it up, so you don’t have to defrost a giant brick of soup every time. When you want a bowl, quick heat-up on the stove or in the microwave—done.
I kind of love leftovers, to be honest—sometimes the flavors get even better. If you want soup for busy days, you’ll appreciate how this one keeps. I even share the same trick for stashing soup in the loaded crock pot potato soup Christmas eve comfort post if you’re looking for more soupspiration.
Common Questions
Q: Can I use frozen butternut squash for this soup?
A: Yep, frozen works great and saves a ton of prep time. Just drop those cubes in straight from the bag.
Q: Is peeling the apples a must?
A: I don’t bother unless the skins are tough. They blend right in and add nutrients.
Q: Can you make this butternut squash apple soup vegan?
A: Easy! Use veggie broth and skip any dairy. Coconut milk or cashews give that creamy feel.
Q: Do you need cream to make it rich?
A: Honestly, you don’t. The veggies break down and get super smooth if you blend them well. Cream just adds an extra touch.
Q: What apples are best?
A: I love Honeycrisp, but Gala, Fuji, or Jonagold all work. Anything sweet-tart makes the flavors pop.
Let Soup Bowl Season Begin
So there you have it: a bowl that fixes a sweet tooth and a soup craving, all in one. The best part? You’ll come home to that glorious slow-cooked aroma and maybe surprise yourself with how simple butternut squash apple soup is to make. Trust me on this. If you need more ideas or want to see what another home cook does, check out Apple Butternut Squash Soup – The Suburban Soapbox for another take, or get creative and build on your own. You could spend all winter exploring the world of comfort soups—just don’t let your slow cooker get dusty. Happy bowl season, friends! 
Butternut Squash Apple Soup
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Vegetarian
Description
A cozy and nourishing soup that combines butternut squash and apples for a sweet and earthy flavor, perfect for chilly days.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 apples, cored and diced (Honeycrisp or Jonagold recommended)
- 1 sweet onion, diced
- 2 carrots, diced
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 garlic clove, minced (optional)
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup cream or coconut milk (for blending)
Instructions
- In a slow cooker, add butternut squash, apples, onion, carrots, and any desired seasonings.
- Pour in enough broth to barely cover the ingredients.
- Set the slow cooker to low and cook for 6 to 8 hours.
- Once done, blend the soup using an immersion blender or by transferring it to a countertop blender.
- For a creamier texture, stir in cream or coconut milk after blending.
- Serve hot, garnished with toasted seeds, croutons, or a swirl of cream, if desired.
Notes
This soup can be made vegan by using vegetable broth and omitting the dairy. It stores well in the fridge for up to 5 days and freezes easily.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg
