Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You'll never guess this crock pot butternut squash soup recipe is just dump-and-go simple. The boost of flavor from maple syrup, apple-cider vinegar and spices makes all the difference! Serve this light soup as an appetizer for a vegetarian Thanksgiving feast or with a salad and crusty bread for weeknight dinners.

Source: EatingWell.com, August 2019


Recipe Summary

20 mins
8 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Combine onion, garlic, broth, squash, apple, oil, maple syrup, vinegar, thyme, salt, pepper, cinnamon and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on Low for 8 hours or on High for 4 hours.

  • When the time is up, remove the lid and stir well. Puree with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve topped with pepitas (or croutons), if desired.


To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

1 cup
167 calories; protein 1.7g; carbohydrates 26.7g; dietary fiber 6.2g; sugars 11.1g; fat 7g; saturated fat 1g; vitamin a iu 15839.5IU; vitamin c 23.1mg; folate 31.5mcg; calcium 88.5mg; iron 1.4mg; magnesium 46.7mg; potassium 480.7mg; sodium 368.8mg; thiamin 0.1mg; added sugar 5g.

1 1/2 fat, 1 starch, 1/2 other carbohydrate