Fresh butternut and acorn squash become a velvety Slow Cooker Squash Soup with just a handful of simple ingredients.
I originally shared a squash soup that required roasting the squash in the oven before finishing the soup on the stovetop. To make the process easier for busy fall evenings, I reworked the method so the squash cooks entirely in the slow cooker. The result is hands-off, comforting soup that’s perfect for chilly nights.
Peeled and cubed butternut and acorn squash go into the slow cooker with a sweet onion, chicken stock, apple cider, a touch of light brown sugar, and warming spices—cinnamon and nutmeg—plus salt and pepper. After the squash cooks until tender and sweet, whipped cream cheese is stirred in to give the soup a creamy, smooth texture, then the mixture is pureed to a golden finish.
I like to top the soup with quick cinnamon bread croutons for crunch. For a non-vegetarian option, crumbled bacon is a tasty addition. This is one of my favorite ways to enjoy fall squash—simple, cozy, and full of autumn flavor.
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Slow Cooker Squash Soup
Ingredients
- 8 cups fresh squash (about one acorn and one butternut)
- 1 sweet onion
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 1 tbs light brown sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 8 oz whipped cream cheese
- 6 slices cinnamon swirl bread
- 2 tbsp unsalted butter melted
- 1/4 tsp salt
Instructions
- Peel, seed, and cut the squash into roughly 1-inch cubes.
- Place the squash cubes, chopped onion, chicken stock, apple cider, light brown sugar, salt, cinnamon, black pepper, and nutmeg into a 6‑quart slow cooker. Cook on low for 8 hours, until the squash is very tender.
- Remove the lid, add the whipped cream cheese, and puree the soup with an immersion blender until smooth. Adjust seasoning if needed.
- Meanwhile, cube the cinnamon swirl bread and toss with the melted butter and the remaining 1/4 teaspoon salt.
- Spread the bread cubes in an even layer on a sheet pan lined with parchment or a baking mat. Broil on high until the cubes are browned on both sides, then remove and cool.
- Ladle the soup into bowls and top with cinnamon bread croutons. Optional: sprinkle with crumbled bacon for a non-vegetarian twist.
This recipe was featured in a fall soup roundup. It’s an easy, comforting option that highlights seasonal squash without extra oven steps—ideal for busy weeknights.