Slow Cooker Maple Butternut Squash Soup

Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.


8 servings


8 cups cubed peeled seeded butternut squash (about 3 pounds)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 (32 ounce) carton chicken broth (4 cups)
1/2 cup half-and-half or milk
1/2 real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives


Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.

Cover; cook on LOW heat setting 7 to 8 hours (or on HIGH heat setting 3 hours 30 minutes to 4 hours).

Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour puréed soup back into slow cooker. Stir in half-and-half and syrup.

If needed, increase heat setting to HIGH; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 7 hours 15 minutes

Additional Information

Look for already peeled and cut-up squash in the produce section of your grocery store.

A good, swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.

Nutritional Information

1 Serving (1 Serving): Calories 190 (Calories from Fat 25), Total Fat 3 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 5 mg; Sodium 660 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g, Sugars 22 g), Protein 5 g; Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat; Carbohydrate Choices: 2

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