Weight Watchers Recipe of the Day: Slow Cooker Squash Apple Soup
(164 calories | *2 WW SmartPoints)
This creamy delicious slow cooker squash apple soup is perfect for fall. And would be a beautiful start to Thanksgiving dinner.
Weight Watchers Friendly Slow Cooker Squash Apple Soup
Brimming with squash and apples, it’s not only good, it’s good for you too. Creamy and satisfying, it’s hard to believe there’s no cream in this slow cooker squash apple soup. A little bit of yogurt adds richness without fat and also brightens the sweetness of the squash.
Skinny on Slow Cooker Squash Apple Soup
There are lots of sweet spice options that would work well with this soup: ginger, nutmeg, cinnamon, curry powder and even a chai tea bag.
But I decided to go in a more savory direction, opting for sage and thyme.
Slow Cooked Squash Apple Soup – 2 WW Freestyle SmartPoints
The most difficult part of this slow cooker squash apple soup recipe is peeling and cutting the butternut squash. If you are not sure what to do, here is a great tutorial for How to Peel and Cut a Butternut Squash from Elise at Simply Recipes. I’ve also included a video at the end of the post.
According to my calculations each generous 1-1/2 cup serving of this creamy and delicious slow cooker apple squash apple soup has 164 calories and *4 Weight Watchers PointsPlus, *2 SmartPoints. Enjoy!
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Squash Apple Soup Recipe Variations
Other spices that would work in this creamy slow cooker squash apple soup:
- 1/4 teaspoon ground nutmeg
- 1/4 – 1 teaspoon ground cinnamon
- 1 – 2 teaspoons ginger
- 1 – 2 teaspoons curry powder
- A chai tea bag (removed before serving)
If you’ve made this Crock Pot Squash Apple Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Slow Cooker Squash Apple Soup Recipe
Ingredients
- 1 butternut squash, about 3 pounds, peeled and cut into 1-inch cubes
- 2 apples, peeled and chopped
- 1 cup chopped onion
- 3 cups chicken or vegetable broth
- 1 cup apple juice
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- 1/4 cup plain non-fat yogurt
- 1/2 cup shredded Swiss cheese (optional)
- Chives (optional)
Instructions
- Ideal slow cooker size: 4-Quart.
- In a slow cooker, stir together the squash, apples, onion, broth, apple juice, sage, thyme, salt and pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until squash is tender.
- Carefully, puree small batches of the soup in your blender, until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup! Pulse quickly a few times before blending continuously.
- Return the pureed soup to your slow cooker.
- Stir in the maple syrup and yogurt.
- Season to taste with additional salt and pepper.
- Spoon into bowls and top each with a heaping tablespoon of the shredded cheese or chives, if desired.
Recipe Notes
- 1/4 teaspoon ground nutmeg
- 1/4 - 1 teaspoon ground cinnamon
- 1 - 2 teaspoons ginger
- 1 - 2 teaspoons curry powder
- a chai tea bag
Recipe source: adapted from 300 Slow Cooker Favorites (affiliate link) by Donna Marie Pye
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
How to Peel and Cut a Butternut Squash:
If you like this slow cooker squash apple soup you might also like:
- Easy Chai Crock Pot Pumpkin Soup
- 8 Skinny Healthy Pumpkin Soup Recipes
- Sweet Potato Tomato Soup
- Skinny Sweet Curried Sweet Potato Soup with Coconut Milk
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Hi, I'm Martha. Simple Nourished Living chronicles the easy and delicious Weight Watchers friendly recipes, tips & hints that help me balance my love of food and desire to be happy, healthy and slim. 
Marilyn Richardson
Martha, I made this soup today. Now, I changed things up a bit with roasting the squash first. Then I scooped it out and put into slow cooker with the apples and chicken stock, I did not have apple juice on hand so substituted that with pineapple juice. I went with a sprinkling of cinnamon, nutmeg and a wee bit of rsh ginger grated. We both love it. 5 stars!! It is a keeper!!
Martha McKinnon
Hi Marilyn, Thanks for taking the time to let me know. Love the idea of concentrating the squash flavors by roasting first!
Jessica
Hi! This recipe sounds wonderful. I’m curious if you think an immersion blender would work instead of putting the soup into a blender. Thanks!
Martha McKinnon
Hi Jessica, I haven’t used an immersion blender for this but think it would be fine. ~Martha