Butternut Apple Slow Cooker Soup

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I love a good soup! I’m always looking to add a good soup recipe to my repertoire. This butternut apple soup was birthed out of a desire for something comforting and satisfying to warm up to on cooler days. Whether you’re looking for a more plant-forward dish idea or a sophisticated starter for your Valentine’s (or Galentine’s) date night in, this butternut apple soup has got you covered! Plus, during the fall and winter months, I love that I can often find a container of the pre-cut butternut squash in the exact amount that this recipe calls for right at my local wholesale grocery store.

What’s even better is that you throw just about all of the ingredients in the slow cooker, set it and forget it until time to blend!

Optional Swaps/Add-Ons:

1) To keep this recipe vegan, just use vegetable broth instead of chicken broth.

2) Feel free to add protein for an even more hearty dish. I’ve added meatballs, chicken, or even crispy prosciutto or bacon to my bowl of soup!

5.0 from 1 reviews
Prep time
Cook time
Total time
Serves: 8
  • 1 medium yellow onion, cut into 2-inch pieces
  • 3 garlic cloves, peeled and smashed
  • 2 pounds butternut squash, cubed
  • ½ pound sweet potatoes, scrubbed and cut into 2-inch pieces
  • 1 pound apples, cored and cut into 2-inch pieces (like one good sized red apples)
  • 1 celery stalk, cut in about 1 - 1.5 inch pieces
  • 2-3 teaspoons sea salt (to taste)
  • 1 teaspoon turmeric
  • 32-oz chicken broth (vegan option: substitute vegetable broth)
  • 1 tablespoon apple cider vinegar
  • 1 cup coconut milk (from a can)
  1. Toss all ingredients into a slow cooker (except the coconut milk and ACV).
  2. Slow cook on high 3-4 hours.
  3. Add the coconut milk and ACV.
  4. Blend (I normally use an immersion blender), add seasoning as desired, and enjoy!


About Kris King

Kris is a wife and mommy to an amazing toddler boy. By day, she is a high school business teacher; by night, a creative who loves to cook! In 2016, she began chronicling her journey of switching to a paleo diet for fun on Instagram. However, a few years after that, she was diagnosed with an autoimmune condition called myasthenia gravis. Having recently had her first child, life wasn’t slowing down and neither was she. She gained a new sense of hope when she discover the AIP. That, coupled with her determination to bounce back with renewed strength, she officially made the switch to paleo lifestyle, developing recipes to include many that are AIP-friendly. Since then, she’s managed to decrease inflammation significantly, and has discovered the body’s miraculous ability to heal. Kris is the author of Meals You Deserve, an AIP ebook collection of flavorful and fun recipes. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.


  • JD says

    I’m not a fan of butternut, but this sounds GOOD. I’m going to try it!

  • Traci says

    This sounds delicious and comforting. Dinner it is.

  • Sheree says

    Definitely going to try this! Do you think it would work in the instant pot?

    • Mickey Trescott says

      Hi Sheree! We don’t recommend converting recipes from slow cooker to instant pot, although we have many IP-specific recipes on the site which you can find in the archives!

  • Sarah says

    Thank you for this recipe!! This was SO delicious and filling! What a great autumn/winter soup! It’s sweet yet savory and has almost a tomato soup flavor but better. We added crispy prosciutto, as suggested, which added a nice saltiness to the dish. Will definitely make this again 🙂

  • Casey says

    Do you leave the skins on the potatoes and apples? I’m curious if so, do they stay chunky after using the immersion blender

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