Rich, smooth texture paired with classic fall flavors is exactly what you’ll find in this Crockpot Butternut Squash Soup recipe! Slow roasted to perfection and blended into a beautiful soup, this dish will make you feel oh-so-cozy.
Add the squash, apples, onion, garlic, vegetable broth, smoked paprika, sage, cinnamon, nutmeg, cayenne pepper, salt and black pepper to a slow cooker and stir.
Cover and cook on high for 4 hours or on low for 6 hours, or until the squash is very tender.
Blend the soup using an immersion blender or let it cool enough to blend in batches in a blender.
Stir in the heavy cream.
Serve topped with bacon, a drizzle of heavy cream, pepitas (pumpkin seeds), thyme and bread if desired.
Notes
Storing: This crockpot butternut squash soup can be stored in an airtight container in the fridge for up to 4 days.