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Slow Cooker Butternut Squash & Apple Soup

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It’s officially fall and I have been using my slow cooker all week and loving it!  A little prep work in the morning leads to a wonderful smelling house all day and some time left over at the end of the day for myself.  Soups are one of my favorite meals to make in the slow cooker.  Soups are also a great way make sure you are getting in your vegetables.

This Butternut Squash & Apple soup looks and tastes like Fall!  Make sure to use fresh squash and apples for an amazing, flavorful healthy bowl of soup that will warm you and your family on a crisp fall evening.   Because this soup is pretty much squash based, sometimes my older children aren’t exactly thrilled when they see this on our dinner menu.  I solved that problem by offering warm homemade bread along side this soup and they just love it.  This recipes makes a lot of soup, so it’s perfect for larger families or gatherings.  It can also be frozen, which I like to do to be prepared for a night I may not have a lot of time on my hands.  Garnish this fall soup with freshly grated Gruyere cheese or croutons for a beautiful touch.  What soups do you like to make in your slow cooker when the weather turns cold?

 

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Slow Cooker Butternut Squash & Apple Soup

Ingredients

  • 3 1/2 lbs. fresh butternut squash, peeled and chopped into cubes
  • 4 cups Cortland apples, peeled and chopped
  • 2 large onions, chopped
  • 3 Tbsp. butter
  • 3 - 4 cups good vegetable broth (I use homemade)
  • 1 cup fresh apple cider, unsweetened
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 3 fresh sage leaves
  • 2 fresh sprigs of thyme

Instructions

  1. Combine all ingredients and 3 cups (reserving 1 cup for later if you decide to add it at the end) of the vegetable broth in your slow cooker.
  2. Cook on low for 8 hours or high for 4 hours.
  3. Remove the sage and thyme.
  4. With an immersion blender, blend the soup to your desired texture.
  5. If the soup is too thick, you can add a little more vegetable broth.
  6. Serve hot with fresh bread.
  7. You may like to garnish this soup with freshly grated Gruyere cheese or croutons.
  8. Serves 6-8.
  9. * To freeze, cool completely and store flat in a plastic freezer bag or freezer safe container.
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Comments

  1. Madeleine says

    Hi Shannon!

    Thank you for the great recipe. I had never thought of adding apple cider or even just apples to butternut squash soup. Did you make your own cider to ensure it was unsweetened? Do you have a suggested brand of cider if not?

    Thanks!

    • Shannon says

      Hi Madeleine! I just love apples & butternut squash together! I hope you are enjoying Fall. I do not make my own cider, but will live near a lot of farms, so I just grab fresh cider whenever I go. I think the majority of most apple ciders are unsweetened, it should say that on the label. I think Walmart even sells cider. Just don’t substitute with apple juice it’s flavor is different. I hope you can find some & enjoy this recipe! 🙂 Let me know!

  3. Karen Goodman says

    When I went looking for recipes for today’s apple recipe roundup, your recipe just jumped out as having to be on the list. I love squash but I’ve never tried soup with squash and apples combined. I can’t wait to try it myself!

    You can see the roundup here. Hope you get a bunch of traffic and pins from the post.
    futureexpat.com/2014/09/15-apple-recipes-not-dessert/
    Karen Goodman recently posted…15 Apple Recipes that are NOT DessertMy Profile

  4. Geomapper says

    I cooked the soup overnight & blended it this morning. I tasted it and it tasted so so. After sitting in the fridge all day the favors really blended and developed. Heated it up tonight and served with the recommended cheese & bread. Wow, this is really good soup! My wife says this is a keeper & she is not a big veggie person. This will make a great wintertime meal.

    • Shannon says

      Oh, I am so happy you enjoyed this! I guess mine sat in the slow cooker for a bit on the warm setting, so I think that probably helps the flavors develop together well too:)

  6. Hidayah says

    Hi, I’m getting ready to make this and was wondering if the nutmeg should be 1/4 of a whole nutmeg or 1/4 tsp of ground nutmeg.

    Many thanks,! I love slow cooker meals and today is finally supposed to feel fall-like, so I’m in the mood for soup.

    Hidayah

    • Shannon says

      I apologize for that…it’s 1/4 tsp. ground nutmeg. Thanks for bringing that to my attention:) I hope you enjoy the soup!

    • Shannon says

      Hi Shannon! Thanks for stopping over- I’ve never met another Shannon with 4 children too:) Nice to meet you! I hope you like the soup:)

Trackbacks

  2. […] Because it was going to take 8 hours to cook and mornings are a little hectic around here, I decided to prep the squash the night before. Thankfully, it wasn’t scary at all. My vegetable peeler did a great job, the skin came off easily. Then I cut it in half and scooped out the seeds. I chopped it up and put them in Tupperware (in the fridge) overnight. The next morning I woke up and put the rest together. Here’s the recipe from Cozy Country Living: […]

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