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butternut squash soup crock pot recipes are everywhere, but finding a version that’s actually easy enough for real life? Yeah, nearly impossible. I know the struggle. You get home from work, hungry and frazzled, and the idea of chopping, sautéing, roasting all that just sounds… ugh, exhausting. That’s pretty much why I started making this Dump & Go Butternut Squash Soup with Apple & Sage. It’s silly-easy. Comforting. No fuss. Honestly, you just toss a few things into your trusty crock pot, then go do something (anything) else until dinner is magically ready. Perfect for those lazy or let’s say, “over-it” kind of days. Yep, this one saves me on repeat.

What Makes This Recipe Unique

Alright, so here’s what actually sets this butternut squash soup crock pot recipe apart: total laziness. You don’t need to pre-cook anything. You don’t have to peel a million things, either. I mean, you could, but honestly, that’s just busywork. The secret sauce? The flavor combo. Apple adds a little sweetness. Sage brings that woodsy, cozy aroma. And because this is a dump & go, everything just hangs out together, turning into this super silky soup that actually tastes like fall—not like some boring office lunch.

And here’s the kicker: even picky eaters go for it. My husband actually said, “This is five-star restaurant stuff.” Maybe a little dramatic, but I’ll take the compliment. Check out other comfort faves like this crock pot cheeseburger soup quick comfort meal if you’re feeling hungry for options.

What You’ll Need

Let’s get down to the nitty-gritty, because I hate when recipes hide the basics under endless scrolls. You need:

About 2.5 pounds of butternut squash (peeled and cubed, or buy it pre-chopped—zero guilt)
1 big apple, cored and chopped (Granny Smith for more tang, Gala for sweet)
1 onion (yellow works, but red is fine)
2-3 garlic cloves, smashed
4 cups veggie or chicken broth
1 teaspoon dried sage (or a little more if you’re obsessed like me)
Salt and pepper (just to taste)
Heavy splash of coconut milk or cream for serving (if you’re feeling fancy)

That’s really it—don’t stress over exact measurements. Soup is forgiving. By the way, if you love a cozy bowl, take a peek at this butternut squash soup crock pot recipe too.

Crock Pot Instructions

Here we go. You ever just want to dump everything in and forget about it? Same. Here’s how it’s done: Layer your chopped squash, apple, onion, garlic in the slow cooker. Pour in your broth. Sprinkle that sage with wild abandon (just kidding, toss in a teaspoon or so). Generous pinch of salt and pepper. Pop on the lid.

Set to LOW for about 7 hours, or go HIGH for roughly 3.5 hours if you’re in a hurry. That’s it. Don’t stir, don’t peek, just let it go. You’ll come back to steamy, tender veggies and your house will absolutely smell like a Pottery Barn candle. Sometimes, I go wild and sneak in a carrot for extra color.

“I made this soup on a cold Sunday and had enough leftovers for lunch all week! So easy, so tasty. Kid-approved too.” —Julia, actual crock pot skeptic turned believer.

How to Blend + Texture Tips

Okay, so here’s where things get a little messy (literally). You can either use an immersion blender right in the crock pot (less dishes, highly recommend!) or carefully ladle everything into a regular blender. Warning: hot stuff splashes, so maybe hold the lid down with a kitchen towel.

I like it suuuper smooth, but if you want it kinda rustic with a few soft veggie bits—stop blending sooner! Totally a personal call. Add a splash of coconut milk or cream if you’re going for ultra-rich. If it’s too thick, more broth. If too thin, let it simmer lid off for a bit. This soup loves a little adjustment.

Check out crock pot chicken tortilla soup ready in 4 hours if you want more easy soups, by the way.

Flavor Boosters & Toppings

Now, toppings! You could totally eat it plain, sure, but toppings are what make it feel like a big-deal meal (even on a Wednesday night):

Crunchy croutons or roasted pumpkin seeds on top
Swirl in a little coconut milk, Greek yogurt, or even sour cream for tang
A sprinkle of crispy bacon for the carnivores
Big handful of fresh chopped herbs (parsley, chives, more sage if you love it)

You can also serve it up with crusty bread or over cooked rice if you want something heartier. Honestly, this butternut squash soup crock pot masterpiece goes with anything. For another hearty classic, try out this ultimate crock pot potato soup.

How to Store or Freeze

This is one of those magical soups that tastes even better the next day. Let the leftovers cool completely before you stick them in the fridge. Use an airtight container, because otherwise your milk will taste like squash (ask me how I found out).

It’ll keep about 4 days in the fridge. If you have more than you’ll eat, chuck it in freezer bags (flatten them, cool trick for quick defrosting) and lay flat in the freezer. It’ll last 2-3 months, easy. When you want it, just thaw in the fridge overnight and reheat gently.

No shame in eating this butternut squash soup crock pot style straight from the pot, either. That’s how real life goes sometimes.

Common Questions

What if I don’t have sage?
No worries. Use thyme or a little rosemary, or even skip herbs altogether. It’ll still be delicious.

Can I add protein?
Definitely. Toss in cooked chicken, white beans, or some lentils after blending for more oomph.

What’s the best way to reheat this soup?
Stovetop is classic, but microwave works just fine. Add a splash of water or broth if it’s too thick.

Can I make this vegan?
Absolutely! Just use veggie broth and coconut milk. Done and done.

Can I prep this ahead?
You bet. Dump everything in your crock pot insert the night before and stash in the fridge, then just pop it in and hit “start” in the morning.

Warm Up Your Weeknights

So, what can I say? This soup is my go-to hug-in-a-bowl. You dump, you go, you come back, then eat like you spent the afternoon in a five-star kitchen (but actually you watched TV or did laundry). If you want to get playful, check out this dreamy Crockpot Butternut Squash Soup with Coconut Milk | RECIPE VIDEO for a little extra twist. Need something meaty? Try a 3-ingredient chicken dump go crock pot dinner. For veg vibe, poke around this vegan lentil soup in your crock pot.

Trust me on this. Once your kitchen smells like fall, you’ll want to make butternut squash soup crock pot style every week. It’s easy, it’s tasty, and somehow—always satisfying.