Butternut Squash and Apple Soup
This is our spin on the traditional butternut squash soup. By adding a green apple, the soup takes on a crisp tartness. Try this making this soup for a cozy autumn meal.
Ingredients
- 1 15-ounce bags frozen cubed butternut squash
- 1 15-ounce bag frozen crinkle-cut carrots
- 1 small green apple (peeled, cored and chopped)
- 2 garlic cloves
- 1 small onion (chopped)
- 2 teaspoons pumpkin pie spice
- 4 cups chicken broth
- 2 teaspoons dried thyme leaves
- Salt and pepper (to taste)
- 1 13.5-ounce/400-milliliter can coconut milk
Instructions
- Add the frozen butternut squash, carrots, apple, garlic, onion, pumpkin pie spice, chicken broth, thyme, salt and pepper to the slow cooker. Do not add the coconut milk yet.
- Cover and cook on HIGH for approximately 4 hours or on LOW for approximately 6 hours, until the squash, carrots and apple are very tender.
- Use an immersion blender to carefully purée the soup directly in the slow cooker until smooth. Stir in the coconut milk. Add more broth if needed to reach your preferred consistency. Taste and adjust the salt, pepper or pumpkin pie spice before serving.
Notes
- Try using a pear instead of an apple.
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 619mg | Potassium: 815mg | Fiber: 5g | Sugar: 9g | Vitamin A: 20646IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 4mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
