Harvest Spice Butternut Maple Soup

  • Author: The Kitchen Whisperer

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  • 4 cups cubed peeled seeded butternut squash (about 3 lb)
  • 1 cup chopped apple, peeled
  • 1/2 cup yellow onion
  • 1 1/2 tsp pumpkin pie spice
  • 1⁄2 tsp salt
  • 1⁄8 tsp pepper
  • 2 cups chicken stock (low sodium)
  • 1⁄4 cup half-and-half or milk
  • 1⁄4 cup real maple syrup


  1. Spray a 4-6 qrt Crock Pot with cooking spray.
  2. In cooker, mix squash, apple, onion, pumpkin pie spice, salt and pepper.
  3. Pour broth over vegetable mixture.
  4. Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  5. Pour about 3 cups of the soup mixture into blender.
  6. Cover; blend until smooth.
  7. Pour into 8-cup measuring cup or heat-proof pitcher.
  8. Blend remaining soup mixture in 2 more batches; pour into measuring cup.
  9. Pour pureed soup back into slow cooker.
  10. Stir in cream and syrup.
  11. If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot.


I have this Crock Pot and LOVE IT!!!

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