Creamy Butternut Squash and Apple Slow Cooker Chowder Tips, FAQ & printable recipe

Tips for success

For a deeper, more complex flavor, you can lightly toast the poultry seasoning in a dry pan for thirty seconds before adding it to the slow cooker. This releases the essential oils in the dried herbs and enhances their aroma.

Additionally, if the soup feels too thick after blending, add a splash of vegetable broth or a touch of cream to achieve the perfect consistency for your preference. Adjust the salt and pepper only after the soup has been fully blended to ensure the flavors are balanced.

If you prefer a more rustic texture, blend only half of the chowder and stir it back into the remaining chunky portion. This provides a nice contrast between the creamy base and small, tender bites of squash and apple. To garnish, consider adding a sprinkle of toasted pumpkin seeds or a swirl of fresh herbs right before serving. These additions provide a pleasant crunch and a pop of color that elevates the presentation of this simple yet elegant dish.

Variations

• Spiced Butternut Chowder: Add a teaspoon of ground cinnamon and a pinch of nutmeg to the seasoning to lean into the warming, autumnal flavor profile of the apples and squash.
• Savory Herb Chowder: Incorporate a tablespoon of fresh chopped rosemary and a clove of minced garlic to the mixture for an intensified, savory herbal depth that complements the squash.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw overnight in the fridge and reheat on the stove over low heat until steaming, stirring occasionally.

Store any leftovers in an airtight container once the soup has cooled to room temperature. It is important to refrigerate the chowder within two hours of cooking to ensure food safety.

When ready to serve again, gently reheat the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a small amount of water or broth to restore its original, velvety, and smooth consistency before serving.

This chowder is an excellent candidate for making ahead, as the flavors often meld and improve after sitting in the refrigerator overnight. You can prepare the entire recipe in advance, let it cool completely, and then store it for up to three days.

When you are ready to eat, simply reheat it on the stovetop or in the microwave. This makes it a perfect option for meal planning, ensuring you have a hearty and comforting dinner ready to go at a moment's notice.

Serving ideas

Serve this chowder in warm, shallow bowls to best showcase its velvety texture and beautiful color. A side of crusty bread or warm sourdough is the perfect accompaniment for dipping into the creamy soup. Because the flavor profile is naturally sweet and savory, it pairs beautifully with simple roasted nuts or a sprinkle of fresh, chopped chives. The warmth of the bowl makes this an inviting dish for any gathering, regardless of the season or the occasion.

Consider serving this chowder as a light dinner alongside a crisp green salad with a vinaigrette dressing to provide a refreshing contrast. The acidity in the vinaigrette balances the richness of the blended squash and apples, making for a well-rounded and satisfying meal.

Whether you are serving it for a quiet night in or as part of a larger dinner, the simplicity and comforting nature of this soup make it a reliable favorite that will consistently impress your guests.

Frequently asked questions

Recipe card

Creamy Butternut Squash and Apple Slow Cooker Chowder

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb butternut squash, peeled and cubed
• 2 cups apples, diced
• 1 packet poultry seasoning
• 4 cups vegetable broth

Instructions

1. Place the cubed butternut squash into the bottom of the slow cooker vessel. Ensure the cubes are spread out evenly to allow for consistent heat distribution during the cooking process.
2. Scatter the diced apples over the layer of butternut squash. Sprinkle the poultry seasoning packet evenly across the top, then pour the vegetable broth over the entire mixture until the contents are mostly submerged.
3. Cover the slow cooker and cook on high for 4 hours until the squash is tender. Once cooked, use an immersion blender to process the mixture directly in the slow cooker until smooth and creamy.

Estimated nutrition per serving

Calories

180

Protein

3.5 g

Carbohydrates

38 g

Fat

1.5 g

Fiber

6 g

Sugar

12 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.