Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other soup recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Slow Cooker Squash Soup Recipe

Comforting and hearty, this soup embodies the rich taste of squash in a perfect autumnal dish. Vegetables like celery, carrots, and onions add depth, maple syrup-glazed apples bring sweetness, and ginger finishes it all off. A perfect balance of flavor, this seasonal creation is great as a meal or appetizer. Plus, since it’s all made in the slow cooker, it barely requires any work!

Why this recipe works.

I did not grow up with squash soup. This was the Midwest, where squash soup would have seemed exotic in the 1990s. Instead, I grew to love squash from the times mom would roast it as a side dish or cook it and use it in place of pumpkin pureé. This recipe is the first one I made my own when I started making squash soup. The slow cooker does all of the work and perfectly cooks the soup until it is ready to be purreéd into a smooth and silky. The key is adding extra flavor to compensate for the long cooking time. Fresh ginger and spices start strong but are tempered during the cooking to become the right level of flavor. After blending, coconut milk is stirred in for a creamy component that brings all the flavors together. A perfect soup, with minimal effort.

Two large bowls filled with squash soup with sliced and cooked apples to the side along with spoons.

Everything you’ll need to make this recipe.

  • Squash is used in recipes during the fall for a reason: it’s ready to be harvested. In this soup, the texture of the squash is the perfect base.
  • Apples are ripe during the fall, and the addition of an apple to the soup adds just the right amount of sweetness.
  • Curry powder is a blend of spices, often using cumin, turmeric, ginger, and black pepper. Choose a yellow sweet curry or a hot curry for spice.
  • Cinnamon is often used in sweet desserts but can be used in savory dishes, too. The cinnamon blends well with the curry for a rich spice flavor.
  • Coconut milk is a unique addition and a flavor profile that wouldn’t necessarily be traditional in a squash soup. But the creaminess of the coconut milk is a great way to complete the soup with a smooth finish.
White marble surface filled with all ingredients needed to make a slow cooker squash soup including squash, apple, celery, carrot, spices, chicken stock, and more.

Here’s how to make this recipe.

  1. Prepare the soup. Using a peeler, remove the skin of the squash. Cut the squash in half and remove the seed and pith, then chop into 1- to 2-inch square cubes. Place into the slow cooker. Roughly chop the onions, carrot, and celery and add to the squash. Remove the core from the apple and chop it into large pieces, leaving the peel intact. Peel the ginger and finely grate over the cooker. Remove the garlic from its husk, smash it using the side of a knife, and add to the cooker.
  1. Cook the soup. Add in the cinnamon, ground curry, black pepper, and salt. Pour the stock over the top, cover, then cook on high for 6 to 8 hours.
  1. Prepare the apple topping. Once the soup is almost done cooking, slice apples and add to a skillet over medium-low heat. Pour the maple syrup over top and add the cinnamon. Stir together until the apple begins to soften, about 5 minutes.
  1. Blend the soup. To the soup, add in the apple cider vinegar and coconut milk. Using an immersion blender, blend the soup in the cooker until it’s smooth.

These pro tips will make this recipe a success.

  • The type of squash used will determine how easy it is to prepare. Kabocha or buttercup squash have thick skins and will take a while to peel. They can be roasted to peel easier, or butternut squash can be used, as it has a thinner skin.
  • Smash the garlic with the side of a knife. This bruises the garlic, helping to remove it from its husk. It can also help it release some of its flavorings while it roasts for the soup.
  • Make sure to grate the ginger into the soup. Since ginger does not blend easily, large pieces of ginger should not be added with the hope that it will break down once blended.
Spoon holding serving of slow cooker squash soup with rest of soup in bowl below.

Frequently asked questions about this recipe.

What type of squash works best?

I would recommend using one of three different types of squash for this recipe: butternut, kabocha, or buttercup. Buttercup has the easiest exterior skin to peel, while both the kabocha and buttercup have a tougher exterior skin. There will be no noticeable difference in the flavor, though.

If I don’t own an immersion blender, what can be used to purée the soup instead?

No problem! You can use a canister blender to blend the soup. Make sure to blend it in batches and leave an opening to let any steam escape.

What other toppings can be used for this soup?

One of the best toppings is sautéed apples with cinnamon and maple syrup (see the recipe card for how to make these). Other delicious toppings include a dollop of Greek yogurt or sour cream, a drizzle of cream, or spiced roasted pepitas. Dress this soup up with whatever flavors are your favorite.

How long does this recipe last once prepared?

Store any leftovers in an airtight container in the refrigerator. They should last for 5 to 7 days.

White plate filled with cinnamon covered cooked apples sliced into wedges.

Watch how to make this recipe.

YouTube video

More soup recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Large white bowl filled with orange colored squash soup with sliced and cooked apples on top with more apples in background.

Slow Cooker Squash Soup

4.40 from 23 votes
Comforting and hearty, this soup embodies the rich taste of squash in a perfect autumnal dish. Vegetables like celery, carrots, and onions add depth, maple syrup-glazed apples bring sweetness, and ginger finishes it all off. A perfect balance of flavor, this seasonal creation is great as a meal or appetizer. Plus, since it's all made in the slow cooker, it barely requires any work!
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8 cups

Ingredients

  • 3 lb winter squash (butternut, buttercup, kabocha)
  • 1 stalk celery roughly chopped
  • 1 carrot roughly chopped
  • 1 onion roughly chopped
  • 3 cloves garlic
  • 1 apple core removed and chopped
  • 2 tbsp fresh minced ginger
  • 2 tsp curry powder
  • ¾ tsp cinnamon
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup)
  • 1 tbsp apple cider vinegar
  • 1 15-oz can full-fat coconut milk

For the apples

  • 2 apples
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

Instructions
 

  • Clean the squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1-inch pieces. Place in a 4- or 6-quart slow cooker. Add the celery, carrots, onion, smashed garlic cloves, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper.
    3 lb winter squash (butternut, buttercup, kabocha), 1 stalk celery, 1 carrot, 1 onion, 3 cloves garlic, 1 apple, 2 tbsp fresh minced ginger, 2 tsp curry powder, ¾ tsp cinnamon, 2 tsp kosher salt, 1 tsp black pepper
  • Pour in the chicken stock, cover with the lid, and set on high for 6-8 hours. When finished, a knife should pierce the squash and apples with no resistance.
    2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup)
  • Add the apple cider vinegar and coconut milk.
    1 tbsp apple cider vinegar, 1 15-oz can full-fat coconut milk
  • Use an immersion blender and purée the soup, leaving a little texture. Alternatively, the soup can be puréed in a blender in batches. If using a countertop blender, make sure to leave the vent slightly ajar to allow any steam to escape. Serve with slices of cooked apples (recipe below).

For the apples

  • Cut the apples into quarters and remove the cores. Slice each quarter into three or four slices and add all the slices to a medium skillet. Pour over the maple syrup and cinnamon.
    2 apples, 2 tbsp maple syrup, 1 tsp cinnamon
  • Cook the apples over medium heat until they are slightly softened and caramelized, about 5 minutes. Remove from the heat and serve.

Notes

  • The type of squash used will determine how easy it is to prepare. Kabocha or buttercup squash have thick skins and will take a while to peel. They can be roasted to peel easier, or butternut squash can be used, as it has a thinner skin.
  • Smash the garlic with the side of a knife. This bruises the garlic, helping to remove it from its husk. It can also help it release some of its flavorings while it roasts for the soup.
  • Make sure to grate the ginger into the soup. Since ginger does not blend easily, large pieces of ginger should not be added with the hope that it will break down once blended.

Nutrition

Serving: 1cupCalories: 250kcal
Course Soup
Cuisine American
Difficulty Easy
Method Slow Cooker

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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12 Comments

  1. I love your videos, Ideas and recipes! This looks amazing. I’m always pressed for time and this is perfect! I’m making as starter for my Thanksgiving dinner even though I’m in Florida! Still warm but who cares 😂😊

    Thank you! Love watching you!!😍

  2. Hi Kaleb love to watch your videos. I want to make a batch of your squash soup it looks delicious. What is the best way to store it, ie freeze or can. Thank you Norma

  3. 4 stars
    Thanks for the recipe. I would cut back on the ginger next time. Two tablespoons of finely grated ginger renders too much heat on the tongue. Maybe my grate was too fine but I followed the directions to the T. Every time I make Butternut Squash Soup, I am reminded how long it take to prep the squash!

  4. 5 stars
    This soup was sooooo delicious. Adding the apple garnish put it over the top. This recipe will definitely be on my soup rotation. For me, peeling the kabocha squash was very difficult. Next time,I’ll go back to using butternut. But the final product was worth the effort. Easy to prepare otherwise. Big hit at our house.
    I would definitely like to see more slow cooker recipes as well.
    Your videos are very enjoyable to watch. They are very well done. Thank you for all your hard work making them.

  5. This squash soup recipe is wonderful. I followed the recipe exactly as written. I almost forgot to add the coconut cream and the dash of vinegar at the end. I even toyed with the idea of adding oat milk instead of the coconut milk, but I am glad that I didn’t. The coconut cream and touch of vinegar made a difference from a soup that is mediocre to something sensational. The maple syrup sweetened apple was a nice seasonal touch for the end of summer. Thank you for the recipe and the video.

  6. I made a double batch of this soup for a recent party and it was a huge hit! I got lots of recipe requests. Delicious, super easy to make, and budget friendly!

  7. 5 stars
    Kaleb – another excellent fall recipe from your kitchen! I used butternut squash which I chopped in the morning. The ingredients in the crockpot came together very quickly later thanks to my shortcut of using chopped mirepoix in the freezer. Delicious!!! Thank you!

  8. 5 stars
    I am making this as I’m writing this, my question is about the coconut milk. I bought coconut milk and it’s not as thick as yours, nowhere do I see on the label on any cans states full fat. Could I use Coconut Cream?
    Love your recipes and gardening tips.

  9. Hi Kaleb,

    Can you tell me the brand of your slow cooker? Or crockpot.
    Thanks so much from Calgary, Canada

  10. 4 stars
    I made this today and it smells amazing! Not a fan of anything coconut so substituted with a mix of heavy whipping cream and Half and Half. Didn’t have curry powder so used a mix of turmeric and aram marsala so our soup has a little kick! The sautéed apples I loved with the soup! All and all it was good!