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Apple Butternut Squash Soup

Apple Butternut Squash Soup

5 from 1 vote
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 cups, or so
Course: Appetizer, Main Course, Side Dish
Ingredients Equipment Method

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)

Equipment

  • Slow Cooker
  • Blender/Immersion Blender

Method
 

  1. Peel the butternut quash, then chop the squash into squares.
  2. 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.
  3. OPTIONAL: Chop bacon and cook in a skillet until crispy. Dry and set aside once done.
  4. OPTIONAL: Mix the butternut squash seeds with a drizzle of oil, salt and thyme, then roast at 400℉ for 10 minutes.
  5. 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.
  6. Spoon into bowls and top with bacon, thyme, a drizzle of coconut milk and a few roasted butternut squash seeds!