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Easy Butternut Squash Apple Crockpot Soup

Butternut Squash Apple Crockpot Soup

Arif
This soup tastes warm and cozy. It cooks while you relax. You only need one slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 20 minutes
Course Slow Cooker
Cuisine American
Servings 6
Calories 210 kcal

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Immersion blender
  • Measuring cups

Ingredients
  

  • 4 cups butternut squash peeled and cubed – creamy soup base
  • 2 apples chopped – natural sweetness
  • 1 onion chopped – savory depth
  • 3 cloves garlic minced – bold flavor
  • 4 cups vegetable broth – soup base
  • ½ teaspoon cinnamon – warm spice
  • ¼ teaspoon nutmeg – cozy flavor
  • ½ teaspoon salt – balance
  • ¼ teaspoon black pepper – mild spice
  • 2 tablespoons maple syrup – gentle sweetness
  • 1 tablespoon lemon juice – bright finish
  • 1 tablespoon olive oil – smooth texture

Instructions
 

  • Add all ingredients except maple syrup, lemon juice, and olive oil to the slow cooker.
  • Cook on low for 6–7 hours or high for 3–4 hours.
  • Blend soup until smooth.
  • Stir in maple syrup, lemon juice, and olive oil.
  • Taste and adjust seasoning. Serve warm.

Notes

Roast the squash first for deeper flavor.
Use low-sodium broth to control salt.
Add coconut milk for extra creaminess.

Nutritional Facts (per serving)

Calories: 210
Carbohydrates: 38g
Protein: 3g
Fat: 5g
Fiber: 6g
Sugar: 12g
Sodium: 390mg