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Creamy Slow Cooker Butternut Squash Apple Soup Easy Recipe with Toasted Pepitas

creamy slow cooker butternut squash apple soup - featured image
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A cozy, creamy soup combining the sweet earthiness of butternut squash with the crisp tartness of apples, slow cooked to perfection and topped with crunchy toasted pepitas.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 2 medium Granny Smith apples, peeled, cored, and chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional, for sautéing)
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1 teaspoon apple cider vinegar (optional, for added brightness)
  • Splash of coconut milk or cashew cream (optional, for creaminess)

Instructions

  1. Peel and cube the butternut squash into roughly 1-inch pieces. Peel, core, and chop the apples into similar-sized chunks. Dice the onion and mince the garlic. This prep should take about 10-15 minutes.
  2. Optional: Heat 1 tablespoon olive oil in a pan over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed onions and garlic to the slow cooker. Add butternut squash, apples, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir gently to mix.
  4. Cook on low for 8 hours or on high for 4 hours until the squash and apples are very soft and easily pierced with a fork.
  5. Using an immersion blender, puree the soup directly in the slow cooker until creamy and smooth. If using a regular blender, carefully transfer soup in batches and blend until silky. Add a splash of apple cider vinegar if using, then adjust salt and pepper to taste.
  6. While blending, heat a dry skillet over medium heat. Add pepitas and toast, shaking the pan frequently, until golden and fragrant, about 3-5 minutes.
  7. Ladle soup into bowls and sprinkle toasted pepitas generously on top. Optionally, drizzle with olive oil or swirl in coconut milk for extra richness.

Notes

If soup is too thick after blending, stir in extra broth or water to reach desired consistency. Leftover soup thickens overnight but reheats well with a splash of broth. Toast pepitas carefully to avoid burning. Season gradually and adjust after blending for best flavor balance.

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, apple soup, toasted pepitas, fall recipe, vegan soup, gluten-free soup

Find it online: https://zorbmeal.com/creamy-slow-cooker-butternut-squash-apple-soup-easy-recipe-with-toasted-pepitas/