A few weeks ago, Kevin and I were out to dinner and we had really amazing Butternut Squash and Apple Soup. He asked immediately if I could make it at home. I told him I would make it, but I warned him that it would be a liiiittle different because I was obviously going to make it healthier (aka sans cream). I found this crock pot version and it looked so easy, I put it on our menu right away. I bought the pre-cut butternut squash because I HATE cutting butternut squash. It is SO hard and so annoying to cut, I highly recommend buying it pre-cut. It also makes this crock-pot soup even easier to make. The soup is creamy (without any cream!) and has the perfect hint of sweetness. Serve it with a side salad or a grilled cheese sandwich- perfection! I topped the soup with pepitas and a sprinkle of cinnamon.
3lbs butternut squash, cut into cubes
2 apples, peeled and diced
1 yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup water
salt, pepper, nutmeg, and cinnamon to taste
Combine first 5 ingredients in a crock pot and cook for 6-7 hours on low heat. Puree the soup using an immersion blender or transfer to a regular blender and puree in batches. Season with salt, pepper, nutmeg, and cinnamon to taste.
Nutrition Information per serving:
Calories: 152 Fat: 0g Carbs: 38g Protein: 3g Sodium: 319mg Sugar: 13g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.