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Slow Cooker Creamy Butternut Squash Soup with Apple

Creamy butternut squash soup that’s slow cooked in a crockpot makes a delicious warm and comforting main dish, side dish or appetizer.

Butternut Squash Soup in bowl

Inspiration for coming up with recipes comes from various experiences such as having really delicious food at a restaurant, seeing mouthwatering pictures of food, or even just cravings that come about out of nowhere.

For this butternut soup recipe, my inspiration comes from the butternut squash soup at Panera.

Panera is a bakery-café type restaurant chain that’s fast-casual and serves soups, sandwiches and salads.

When I go there, one of my favorite things to order is their Vegetarian Autumn Squash Soup which is actually made with a combination of pumpkin and butternut squash.

In this slow cooker recipe, I use just butternut squash.

And this recipe has chicken broth in it so it’s not vegetarian like it is at Panera.

Butternut Squash Soup in bowls

Also included in this recipe is a tart Granny Smith apple, carrot, onion and garlic.

The flavor is savory yet has a familiar comfort food taste that comes from a hint of sweet (from the apple and carrot), cinnamon and curry powder.

After the ingredients slow cook in the crockpot (on low for 8 hours or on high for 4 hours), the ingredients are blended with an immersion blender right in the slow cooker pot.

If you don’t have an immersion blender the ingredients can be transferred to a blender that’s made to be used for hot soup.

TIP – The ingredients in the blender will be hot so it’s important to use caution when blending because steam can build up and blow the lid off of the blender. 

Tips on using a blender to blend hot/warm ingredients are below in the step-by-step instructions and also in the recipe at the bottom of this post.

Once the soup is blended to a smooth consistency, half and half, and lite coconut milk are stirred in.

Butternut Squash Soup in bowl

Then it’s ready to be served while its warm.

Each serving bowl is topped with dried cranberries, walnuts and a dollop of sour cream.

This flavorful soup is light, creamy and has just the right amount of thickness and heartiness to it.

Serve this scrumptious slow cooker butternut squash soup as a main dish, side dish or even as an appetizer.

If serving this soup as a main dish, this easy homemade garlic bread or cream cheese garlic bread would go great with it.

Here are more soup recipes you may like “Slow Cooker Split Pea and Ham Soup“, “Slow Cooker Cheesy Potato and Smoked Sausage Soup” and “Eggplant Supper Soup with Ground Beef and Pasta“.

Let’s check out the ingredients.

Butternut Squash Soup Ingredients

For the Soup – Butternut squash, onion (white or yellow), garlic, carrot, Granny Smith apple, chicken broth, cinnamon, curry powder, dried red pepper flakes, salt, ground black pepper, half and half, and lite coconut milk

For the Equipment – A 4-quart slow cooker (crockpot), immersion blender (or a regular blender with a pitcher that’s made to be used for hot ingredients)

Butternut Squash Soup in bowl

For the Toppings – Dried cranberries, walnuts and sour cream

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Soup:

Chopped onions on board

For the Onions and Garlic – Chop the onions…

Chopped garlic on cutting board

…and garlic.

Add olive oil to pan

In a large skillet add olive oil.

Heat the skillet on low to medium heat and…

Chopped onions in pan

…add the chopped onions and stir.

Chopped garlic and onions in pan

Add the chopped garlic…

Stir garlic and onions in pan

…and stir.

Stir onions in skillet

Continue stirring until the onions start to turn translucent (about 6 minutes).

If the garlic is cooking too fast (starting to turn a golden color), turn the heat down a little.

Remove the pan from the heat and set aside.

Peeled Butternut Squash on board

For the Squash – Peel the skin off of the butternut squash.

Halved Butternut Squash on board

Carefully cut the squash in half lengthwise.

Cut Butternut Squash on board

Then cut the each halved piece in half again widthwise so that the squash is cut into quarters.

Cut Butternut Squash on board

TIP – Cut the squash so that the seeds are left only in the “bulb” section of the squash.  This should make it easier to remove the pulp and seeds all at once.

Next, with a dinner-size spoon…

Cut Butternut Squash on plate

…scrape out the pulp and discard.

Chopped Butternut Squash on board

Cut the squash into medium-size chunks.

Core and coarsely chop the apple (keep the skin on the apple) and peel and coarsely chop the carrot.

Butternut Squash Soup Ingredients

To the slow cooker pot, add the squash, apple, carrot, onion and garlic.

Add curry powder in soup

To the pot…

Add curry in squash soup

…add curry powder…

Add cinnamon in squash soup

…ground cinnamon…

Add red pepper flakes in soup

…dried red pepper flakes…

Add pepper in soup

Add pepper in soup

…pepper…

Add salt in squash soup

…and salt.

Squash soup ingredients in pot

Next,

Add broth to soup pot

…add chicken broth.

Stir soup ingredients in pot

Stir the ingredients together until combined.

Lid on crockpot with soup

Cover with a lid.

Cook in the slow cooker on the low setting for 8 hours (or set on high and cook for 4 hours).

Squash soup in crockpot

After the soup is cooked and while it’s warm…

Mixer in squash soup pot

Immersion blender in soup

…use an immersion blender…

Blending squash soup in pot

Immersion blender in soup

…to blend the soup…

Immersion blender in soup

Blended squash soup in crockpot

…until smooth.

Removing immersion blender from soup

If an immersion blender isn’t available, a regular blender with a pitcher that’s made for hot ingredients can be used.

Use a large ladle to transfer the hot soup into the blender pitcher (please see below for more details).

If Using a Blender to Blend the Soup:

Blending the Hot/Warm Ingredients – When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.

Here are some tips when using a blender for hot liquids:

– add the soup to the blender jar in batches that are no larger than 1/3 full

– remove the center piece from the blender lid

– place the lid (minus the center piece) on the blender jar

– cover the lid with a clean towel folded to a size slightly larger than the lid

– hold the towel over the lid while blending on the lowest speed

Blend the soup until creamy and transfer it from the blender pitcher back into the slow cooker pot.

Add cream to squash soup in pot

To the warm soup…

Add cream to squash soup in pot

…add half and half…

Add coconut milk to squash soup in pot

…and coconut milk.

Stir squash soup in pot

Stir together until combined.  Do a quick taste test and add more salt if needed.

Serve while warm.

For the Toppings:

Butternut Squash Soup in bowl

Top each serving with a dollop of sour cream, dried cranberries and coarsely chopped walnuts.

Butternut Squash Soup in bowl

Then…

Butternut Squash Soup in Bowl

…it’s time to eat…

Butternut Squash Soup in spoon

…and enjoy each and every bite.

Thank you so much for stopping by CCC!

More Slow Cooker Recipes You May Like:

Slow Cooker Guinness Corned Beef and Cabbage

Slow Cooker 3-Ingredient Pulled Pork

Slow Cooker Spicy Sloppy Joes

Slow Cooker Meatloaf with Seasoned Tomato Sauce Topping

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Butternut squash soup

Slow Cooker Butternut Squash Soup

This creamy butternut squash soup slow cooked in a crockpot is a delicious warm and comforting dinner, lunch or appetizer.
Print Pin
Prep Time: 18 minutes
Cook Time: 8 hours 9 minutes
Total Time: 8 hours 27 minutes
Course: Appetizer, Lunch, Main Course, Soup
Cuisine: American
Keyword: Butternut Squash, Slow Cooker, Soup, Squash
Servings: 6 (6 to 8 Servings)

Equipment

  • 4-Quart Slow Cooker
  • Immersion Blender or a Blender with a Heat-Proof Pitcher and Lid

Ingredients

For the Soup:

  • 1 medium size (about 3 to 4 pounds) Butternut Squash peeled, cut in half lengthwise; then cut in half widthwise, seeds scraped out and discarded, and squash cut into medium size chunks
  • 1 medium size onion (white or yellow) peeled and chopped
  • 3 medium size cloves of garlic peeled and minced
  • 2 tablespoons olive oil
  • 1 large carrot peeled and coarsely chopped
  • 1 medium size Granny Smith apple cored and coarsely chopped (keep the skin on the apple)
  • 2 pinches ground cinnamon
  • 1 teaspoon curry powder
  • 1 carton (32 ounces) chicken broth
  • 3 dashes salt or salt to taste
  • 2 dashes ground black pepper
  • 2 pinches dried red pepper flakes
  • 1/2 cup half and half
  • 1/2 cup lite coconut milk (unsweetened)

For the Toppings:

  • 1 tablespoon (per serving) sour cream
  • 1 tablespoon (per serving) dried cranberries
  • 1 tablespoon (per serving) coarsely chopped walnuts

Instructions

For the Soup:

  • For the Onions and Garlic - In a large skillet add olive oil. Heat the skillet on low to medium heat and add the chopped onions and stir. Add the chopped garlic and stir.
  • Continue stirring until the onions start to turn translucent (about 6 minutes). If the garlic is cooking too fast (starting to turn a golden color), turn the heat down a little.
  • Remove the pan from the heat and set aside.
  • For the Soup Ingredients - To the slow cooker pot, add the squash, apple, carrot, onion, garlic, cinnamon, curry powder, salt, pepper, red pepper flakes and broth.
  • Stir all ingredients together until combined.
  • Cooking the Soup - Cover with a lid and cook on the low setting for 8 hours (or the high setting for 4 hours).
  • Blending the Soup - After the soup is cooked and while it's warm, use an immersion blender to blend the soup until smooth.
  • If an immersion blender isn't available a regular blender with a pitcher that's made for hot ingredients can be used. Using a ladle, carefully transfer the hot soup into the blender (please see below for more details).
    If Using a Blender to Blend the Soup:
    Blending the Hot/Warm Ingredients - When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
    Here are some tips when using a blender for hot liquids:
    – add the soup to the blender jar in batches that are no larger than 1/3 full
    – remove the center piece from the blender lid
    – place the lid (minus the center piece) on the blender jar
    – cover the lid with a clean towel folded to a size slightly larger than the lid
    – hold the towel over the lid while blending on the lowest speed
    After blending the soup until creamy, transfer it from the blender pitcher back into the slow cooker pot.
  • To the warm soup, add half and half, and coconut milk. Stir together until combined. Do a quick taste test and add more salt if needed.
  • Serve while warm.

For the Toppings:

  • Top each serving with a dollop of sour cream, dried cranberries and coarsely chopped walnuts.

Notes

TIPS

  1. Cut the squash so that the seeds are left only in the "bulb" section of the squash.  This should make it easier to remove the pulp and seeds all at once.
  2. The ingredients in the blender will be hot so it’s important to use caution when blending because steam can build up and blow the lid off of the blender.
  3. Here are some tips when using a blender for hot liquids: – add the soup to the blender jar in batches that are no larger than 1/3 full
    – remove the center piece from the blender lid
    – place the lid (minus the center piece) on the blender jar
    – cover the lid with a clean towel folded to a size slightly larger than the lid
    – hold the towel over the lid while blending on the lowest speed
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