This is our spin on the traditional butternut squash soup. By adding a green apple, the soup takes on a crisp tartness. The recipe also uses the convenience of frozen butternut squash and carrots, making it simple. Try making this slow cooker Butternut Squash Soup for a cozy autumn meal. *Omit the green apple for a more traditional soup.

Slow Cooker Butternut Squash and Apple Soup served in a bowl.

Prep Time: 5 mins
Cook Time on HIGH: Approximately 4 hours
Cook Time on LOW: Approximately 6 hours
Total Time: 4-6 hrs and 5 mins
Servings: 6

Ingredients

1 (15-ounce) bags frozen cubed butternut squash
1 (15-ounce) bag frozen crinkle-cut carrots
1 small green apple, peeled, cored and chopped
2 garlic cloves1 small onion, chopped
2 teaspoons pumpkin pie spice
4 cups chicken broth
2 teaspoons dried thyme leaves
Salt and pepper, to taste
1 (13.5-ounce/400-milliliter) can coconut milk

Chicken broth, 2 bags of frozen cubed butternut squash, 1 bag of frozen carrots, green apple pumpkin pie spice, salt and pepper, and sprigs of thyme on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions:

Step 1: Add all of the ingredients to the slow cooker except for the coconut milk.

*For a more traditional soup, omit the green apple.

Frozen butternut squash and frozen carrots in the slow cooker.

Frozen butternut squash, carrots and chopped up green apple in slow cooker.

Adding chicken broth to the ingredients.

Step 2: Cover and cook on HIGH for approximately 4 hours or on LOW for approximately 6 hours, until the squash, carrots and apple are very tender.

Step 3: Use an immersion blender to carefully purée the soup directly in the slow cooker until smooth. Stir in the coconut milk. Add more broth if needed to reach your preferred consistency. Taste and adjust the salt, pepper or pumpkin pie spice before serving.

Using an immersion blender, puree ingredients in the slow cooker

Adding coconut milk to the soup in slow cooker

Stirring the coconut milk into the soup in slow cooker

🍋 Simply Made Suggesstions

Try using a pear instead of an apple.

🍲 Before You Go…

Apples aren’t just for dessert, as we’ve clearly established here. 😂 Find more sweet and savory ideas in our collection of recipes with apples.

Butternut Squash and Apple Soup

Slow cooker Butternut squash & Crisp Apple Soup

This is our spin on the traditional butternut squash soup. By adding a green apple, the soup takes on a crisp tartness. Try this making this soup for a cozy autumn meal.

Tara

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Ingredients

1 15-ounce bags frozen cubed butternut squash
1 15-ounce bag frozen crinkle-cut carrots
1 small green apple (peeled, cored and chopped)
2 garlic cloves
1 small onion (chopped)
2 teaspoons pumpkin pie spice
4 cups chicken broth
2 teaspoons dried thyme leaves
Salt and pepper (to taste)
1 13.5-ounce/400-milliliter can coconut milk

Instructions

Add the frozen butternut squash, carrots, apple, garlic, onion, pumpkin pie spice, chicken broth, thyme, salt and pepper to the slow cooker. Do not add the coconut milk yet.
Cover and cook on HIGH for approximately 4 hours or on LOW for approximately 6 hours, until the squash, carrots and apple are very tender.
Use an immersion blender to carefully purée the soup directly in the slow cooker until smooth. Stir in the coconut milk. Add more broth if needed to reach your preferred consistency. Taste and adjust the salt, pepper or pumpkin pie spice before serving.