Gluten Free Slow Cooker Butternut Squash Soup

Total time4 hr 20 min

Prep time20 min

Cook time0 min

Gluten Free Slow Cooker Butternut Squash Soup

This slow cooker soup lets butternut squash break down into a naturally silky, spoonable texture with almost no effort on your part. Onion, garlic, and a chopped apple mellow and sweeten as everything simmers together, while cinnamon, nutmeg, ginger, and a touch of cayenne build warm, cozy layers of flavor. A quick blitz with an immersion blender turns it velvety smooth right in the crock, no fuss required. Finished with a swirl of richness and a hint of maple, it lands somewhere between savory and lightly sweet, in the best way. Top bowls with crunchy pepitas for texture contrast, and this one makes a genuinely solid, comforting option for a gluten free rotation all season long.

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Ingredients

6 servings

1 large butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 medium apple, peeled, cored, and roughly chopped
3 cups low-sodium chicken broth
2 tbsp unsalted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp cayenne pepper (optional)
1 tsp salt
¼ tsp black pepper
½ cup heavy cream
2 tsp maple syrup (optional)

For serving

pepitas (pumpkin seeds), for serving (optional)
sour cream or crème fraîche, for serving (optional)

Instructions

1
Add the butternut squash, onion, garlic, apple, chicken broth, butter, cinnamon, nutmeg, ginger, cayenne (if using), salt, and black pepper to a 6-quart slow cooker. Stir briefly to distribute the spices.
2
Cover and cook on High for 4 hours or on Low for 7–8 hours, until the squash is completely tender and collapses easily when pressed with a spoon.

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