Slow Cooker Squash Apple Soup (WW Friendly)

When the weather turns cooler, I start craving simple, satisfying soups like this Slow Cooker Squash Apple Soup. It is creamy, naturally sweet, and filled with fall flavor, yet still light enough to fit easily into my WeightWatchers lifestyle.

With butternut squash, apples, savory dried herbs, and a little yogurt for richness, it tastes like something you would order in a restaurant, but it is incredibly easy to make at home.

I love recipes like this because everything goes right into the slow cooker in the morning, and by the time dinner rolls around, the squash is soft and ready to be blended. A splash of maple syrup balances the flavors, and the yogurt helps create that silky texture without adding a lot of Points.

It is the kind of comforting, nourishing soup I make all season long, and it makes a lovely start to a holiday meal too.

Why I Love This Easy Squash Apple Soup Recipe

• It tastes like fall in the best possible way. The combination of squash, apples, and dried herbs creates a naturally sweet, warming soup that feels perfect for crisp weather.
• The slow cooker makes it effortless. Once everything is chopped and in the pot, the soup cooks itself. I love recipes like this on busy days.
• It is creamy without cream. A spoonful of yogurt stirred in at the end gives the soup a silky texture and bright flavor while keeping the Points low.
• It is filling and WW friendly. Each generous serving is nourishing, satisfying, and easy to track, which makes it a great option for lighter meals.
• It works beautifully for the holidays. This soup makes a warm, elegant starter for Thanksgiving or any fall gathering.
• It is easy to customize. Sweet spices, savory herbs, curry powder, or even a chai tea bag can completely change the flavor without changing the simplicity of the recipe.

Ingredients and Substitutions

• Butternut squash – Fresh squash works best, though it can be some work to peel and chop. Use pre-cut squash to save time.
• Apples – Tart apples like Granny Smith or sweeter varieties like Honeycrisp both work well.
• Onion – The foundation of many soups, it adds depth and helps balance the sweetness of the squash and apples.
• Chicken or vegetable broth (affiliate link) – Use vegetable broth (affiliate link) to keep the recipe vegetarian. I most often opt for jarred Better than Bouillon paste and water.
• Apple juice – Adds natural sweetness. Apple cider also works.
• Rubbed sage and dried thyme – Savory spices that pair well with squash.
• Salt and pepper – Season to taste. I use Diamond Kosher salt and Fresh ground black pepper.
• Maple syrup – A small amount balances the savory elements. Honey could be substituted.
• Plain nonfat yogurt – Creates creaminess without adding many calories. Greek yogurt works too.
• Shredded Swiss cheese or chives (optional) – Garnish(es) that add(s) extra color and flavor.

WW Points and Calories

According to my calculations, each generous 1-1/2 cup serving of this creamy and delicious apple squash soup has:

• Calories: 164
• WW Points: 2
• To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old WW Points: 4 PointsPlus

How To Make Slow Cooker Squash Apple Soup

Step 1: Add the squash, apples, onion, broth, apple juice, sage, thyme, salt, and pepper to the slow cooker. (Ideal Size: 4-Quart)

Step 2: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash is very tender.

Step 3: Carefully puree the soup in small batches using a blender (affiliate link). Fill the blender (affiliate link) no more than two-thirds full and hold the lid with a folded towel. Blend until smooth. Alternatively, puree with an immersion (stick) blender right in the crockpot to keep things super simple.

Step 4: Return the pureed soup to the slow cooker.

Step 5: Stir in the maple syrup and yogurt. Taste and adjust seasonings as needed.

Step 6: Ladle into bowls and top with Swiss cheese or chives if desired.

Recipe Notes and Variations

• The yogurt should be stirred in at the end so it does not curdle during cooking.
• The hardest part is cutting the squash. Pre-cut squash saves time or watch a tutorial for safe cutting. (I’ve included one below)
• Try any of the following for a flavor change:
  • 1/4 teaspoon nutmeg
  • 1/4 to 1 teaspoon cinnamon
  • 1 to 2 teaspoons ginger
  • 1 to 2 teaspoons curry powder
  • 1 chai tea bag (remove after cooking)

If you’ve made this Slow Cooker Squash Apple Soup (WW Friendly), please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: adapted from 300 Slow Cooker Favorites (affiliate link) by Donna Marie Pye

How to Peel and Cut a Butternut Squash Video Tutorial

More WW Friendly Soup Recipes

If you enjoyed this savory squash apple soup, here are more easy healthy soup recipes you are sure to love:

• Easy Chai Crock Pot Pumpkin Soup – If you enjoy warm spices, this chai inspired pumpkin soup is sure to please. It is smooth, lightly sweet, and gently spiced, making it perfect for cool evenings.
• 8 Healthy Pumpkin Soup Recipes – This collection brings together a variety of light and flavorful pumpkin soups. Whether you prefer sweet, savory, spicy, or creamy, you are sure to find a version that fits your tastes.
• Sweet Potato Tomato Soup – A bright, nourishing soup made with tomatoes and sweet potatoes for a naturally sweet (affiliate link) finish. It is simple to make and surprisingly satisfying.
• Sweet Curried Sweet Potato Soup with Coconut Milk – For a richer, more exotic twist, this curried sweet potato soup uses coconut milk for creaminess and warm spices for depth. It is comforting without feeling heavy.