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
- 2-15oz bags of frozen cubed butternut squash
- 15 oz bag of crinkle cut frozen carrots (use only 1/2 of the frozen carrots)
- 1 green apple (peeled and roughy chopped) (optional)
- 2 tsp pumpkin pie spice
- 4 cups of chicken broth
- 2 tsp fresh thyme
- salt & pepper
- coconut milk (400 ml can)
- 2 whole garlic cloves
- 1 small onion (roughly chopped)
Instructions
- Put all of the ingredients into the slow cooker except for the coconut milk. Set on High setting for 4 hours.
- When ingredients are done cooking, use an immersion blender to puree. Add the coconut milk and enjoy! *Alternatively, carefully, transfer the soup to a high-powered blender or food processor. Puree until smooth. *Add more broth, salt & pepper, or pumpkin pie spice if desired. Enjoy!*Caution-Slow cooker and soup will be hot!
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.
