Slow Cooker Apple and Butternut Squash Soup

This is a great soup to make in the fall after you have gone to the orchard and purchased apples and squash.
Bowl of slow cooker apple and butternut squash soup with pumpkin and sunflower seeds sprinkled on top.

Serves: 6-8

Serving size: 1 cup

Prep time: 15 minutes

Cook time: 3-4 hours on high, 6-8 hours on low

Ingredients:

2 cups vegetable stock
2 cloves garlin, peeled and minced
1 medium carrot, peeled and diced
1 granny smith apple, cored and diced
1 medium butternut squash, peeled, seeded and diced (uncooked)
1 onion, diced
1/8 tsp. sage
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper
pinch of ground cinnamon and nutmeg
1/2 cup milk

Directions:

  1. Wash hands with soap and water. Gently rub produce under cold runninng water and scrub firm produce with a clean vegetable brush under running water.
  2. Add stock, garlic, carrot, apple, butternut squash, onion, sage, salt, pepper, cinnamon and nutmer to slow cooker. Toss to combine.
  3. Cook for 6-8 hours on low, or 3-4 hours on high, or until squash is completely tender and mashes easily with a fork. Stir in milk.
  4. To puree, add about 2 cups of the soup into a blender at a time, cover the top and start the blender on the slowest setting to get started. Hot liquid expands so be very careful. Increase speed to blend until smooth. Continue until all the soup is pureed.

Tip:

You can substitute sweet potato for butternut squash.

Nutrition Facts Label for Slow Cooker Apple and Butternut Squash Soup