Apple Butternut Squash Soup
Equipment
- Slow Cooker
- Blender/Immersion Blender
Ingredients
Apple Butternut Squash Soup
- 1 large apple (I use honey crisp)
- 1 butternut squash (or 6 cups)
- ½ sweet, white or yellow onion
- 2 cloves garlic
- 1 tsp sage, fresh
- 1 tsp thyme, fresh
- ¼ tsp cinnamon
- 1 tsp salt
- ¼ tsp pepper
- 3 cups chicken broth/bone broth (I use Bonafide Provisions Bone Broth)
- ¼ cup nut milk, of choice
Toppings (Optional)
- sage, fresh
- thyme, fresh
- chopped bacon
- coconut milk drizzle (full fat)
Instructions
- Peel the butternut quash, then chop the squash into squares.
- Chop the rest of the ingredients aside from the toppings and place into a slow cooker. Cook on high for three hours or low for six.
- OPTIONAL: Chop bacon and cook in a skillet until crispy. Dry and set aside once done.
- OPTIONAL: Mix the butternut squash seeds with a drizzle of oil, salt and thyme, then roast at 400℉ for 10 minutes.
- Once the slow cooker cooking time is up, blend the soup by using an immersion blender or by transferring everything in the slow cooker into a blender. Blend until smooth.
- Spoon into bowls and top with bacon, thyme, a drizzle of coconut milk and a few roasted butternut squash seeds!