Spicy Butternut Squash Soup Recipe

Spicy Butternut Squash Soup

Spicy Butternut Squash Apple Soup Recipe is Vegan, Paleo, Whole 30 and so very easy to make. The trick is to cook the squash in the slow cooker first. No cutting, poking or water required!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 152kcal
Author Marjory Pilley


  • 2 pounds butternut squash approx. 2 cups cooked
  • 1 1/2 teaspoons olive oil
  • 1 apple peeled, cored and diced
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 2 cups vegetable broth unsalted
  • 1/2 teaspoon salt adjust to 1/4 is vegetable broth is salted
  • 1/4 teaspoon pepper
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • Cayenne pepper to taste I used a smidgeon


  • Place butternut squash in a slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. Do not poke squash or add water to the slow cooker.
  • Carefully remove butternut squash from slow cooker since it will be soft and flimsy. Allow squash to cool before handling. 
  • Once cooled, cut squash in half and remove seeds and scrape remaining squash from skin for use in recipe. 
  • Heat olive oil in a pot over medium high heat.
  • Add apple and onion and saute for about 5 minutes or until onion is softened and apple begins to soften.
  • Add garlic and continue sauteeing for about 1 minute more.
  • Add squash. broth and remaining spice ingredients to the pot.
  • Heat mixture to just before boiling.
  • Remove from heat and puree with an immersion blender or in batches in a food processor.
  • Garnish with additional apple if desired.


Recipe times do not include time squash is in slow cooker.


Calories: 152kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Sodium: 771mg | Potassium: 867mg | Fiber: 5g | Sugar: 11g | Vitamin A: 24385IU | Vitamin C: 51.2mg | Calcium: 117mg | Iron: 1.6mg