Description
A cozy and nourishing soup that combines butternut squash and apples for a sweet and earthy flavor, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 apples, cored and diced (Honeycrisp or Jonagold recommended)
- 1 sweet onion, diced
- 2 carrots, diced
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 garlic clove, minced (optional)
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup cream or coconut milk (for blending)
Instructions
- In a slow cooker, add butternut squash, apples, onion, carrots, and any desired seasonings.
- Pour in enough broth to barely cover the ingredients.
- Set the slow cooker to low and cook for 6 to 8 hours.
- Once done, blend the soup using an immersion blender or by transferring it to a countertop blender.
- For a creamier texture, stir in cream or coconut milk after blending.
- Serve hot, garnished with toasted seeds, croutons, or a swirl of cream, if desired.
Notes
This soup can be made vegan by using vegetable broth and omitting the dairy. It stores well in the fridge for up to 5 days and freezes easily.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg