Slow-Cooker Butternut Squash Soup

with Apples and Sage
With Apples and Sage
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For Soup:
Cooking spray
1 tbsp Olive oil extra-virgin
1 Yellow onions medium, roughly chopped, about 1 ½ cups total
2 Butternut squash medium, about 6 pounds total, cut into ¾-inch cubes
2 Apples medium, unpeeled, cored and roughly chopped
2 cups Vegetable broth low-sodium, or low-sodium chicken broth
1 tsp Kosher Salt
½ tsp Ground nutmeg
¼ tsp Black pepper
¼ tsp Cayenne pepper
¾ cup Coconut milk light
For topping, optional:
8 tsp Pumpkin seeds toasted
2 tbsp Sage fresh, chopped
8 tsp Coconut cream or coconut yogurt

Nutritional information

Saturated Fat
  • For Soup:

  • For topping, optional:

Slow-Cooker Butternut Squash Soup


This Slow Cooker Butternut Squash Soup is healthy and satisfying and filled with the goodness of fall produce. With a combination of butternut squash, apples, onion, fresh sage and warming spices, this slow-cooker soup is as cozy as it gets. Your family is really going to enjoy it!

To start, sauté your onions. It may seem like an extra step, but if you have time to spare, sautéing the onions will take this soup to the next level. Add the caramelized onions, chopped butternut squash, apples, vegetable broth, fresh sage, and spices to the bowl of your slow cooker. Cover and cook until the squash is tender. Purée the soup until smooth, adding the coconut milk to make it extra creamy. Divide the soup among bowls and serve topped with toasted pumpkin seeds, chopped fresh sage, and swirls of coconut cream. Enjoy!

To make the Slow Cooker Butternut Squash Soup, you will need the following ingredients:

Ingridiens for Slow-Cooker Butternut Squash Soup

Steps to make Slow-Cooker Butternut Squash Soup


Prepare slow cooker

Lightly coat a 4-quart or larger slow cooker with cooking spray. Set aside.


Saute onions


In a medium saucepan, over medium heat, heat 1 tablespoon extra-virgin olive oil and add the chopped onion. Sauté, stirring occasionally, until caramelized and fragrant, about 8 to 10 minutes.


Transfer onions to slow cooker


Transfer the onions to the slow cooker.


Add in butternut squash, apples and spices


To the slow cooker, add the butternut squash cubes, 2 chopped apples, 2 cups low-sodium vegetable broth, 1 teaspoon kosher salt, ½ teaspoon ground nutmeg, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 sage leaves.




Cover the slow cooker with a lid and cook on high for 3-4 hours or on low for 7-8 hours, keeping the lid on.




Working in batches, transfer the soup to a blender and add ¾ cup light coconut milk. Purée until smooth and creamy. Add more milk to thin the soup if desired. Taste and adjust seasonings.



Divide the soup among bowls, drizzle with coconut cream and finish with toasted pumpkin seeds and chopped fresh sage if desired.

This easy Slow Cooker Butternut Squash Soup recipe is brimming with fall flavor. Made with butternut squash, apples, onions, fresh sage, and warming spices, this soup is low-effort and so delicious. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Average Rating:
Total Reviews: 2
Helen A Walker



It's a perfect balance of flavor. Thanks for sharing the recipe!

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