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Slow Cooker Butternut Squash Soup

A silky, vibrant butternut squash soup slow‑cooked with apples, carrots, celery, and aromatic nutmeg. Easy, comforting, and perfect for fall—or any time you crave creamy, warming goodness.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8

Ingredients
  

  • 1 large butternut squash peeled, seeded, and chopped
  • 2 large apples preferably Honeycrisp, peeled, cored, chopped
  • 1 yellow onion diced
  • 4 large carrots chopped
  • 4 stalks celery chopped
  • Approx. 4 cups low‑sodium vegetable broth 1 box
  • 2 cloves garlic minced
  • ½ –1 tsp freshly grated nutmeg
  • Salt and freshly ground pepper to taste

Instructions
 

  • Place squash, apples, onion, carrots, celery, garlic, and broth into slow cooker.
  • Add nutmeg, salt, and pepper. Stir to combine.
  • Cook on high for 3–4 hours or low for 6–8 until squash is very tender.
  • Use an immersion blender to puree directly—or transfer in batches to a blender until smooth.
  • Adjust seasoning if needed.
  • Ladle into bowls and serve warm. Optional garnish: croutons and a sprinkle of Parmesan.

Notes

  • Peel and seed squash in manageable chunks for easier chopping.
  • Choose apples that hold some structure and add balanced sweetness.
  • If soup is too thick, thin with a splash of additional broth or water.
  • Always taste and adjust nutmeg—start low, build slowly.
  • For creaminess, swirl in a splash of cream or coconut milk before serving (optional).