Jenny RD’s Kitchen: Crock Pot Butternut Squash and Apple Soup

Jenny RD’s Kitchen: Crock Pot Butternut Squash and Apple Soup

 

bn-soup

 

Crock Pot Butternut Squash and Apple Soup Ingredients:

  • 2 cups vegetable stock
  • 1Tbsp minced garlic
  • 1 carrot, peeled and diced
  • ¾ Granny Smith apple, peeled and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • ½ white onion, diced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • pinch of ground cinnamon and nutmeg
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 cup canned light coconut milk

 

 

Crock Pot Butternut Squash and Apple Soup Directions:

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.
  2.  Cook for 6-8 hours on low or 3-4 hours on high until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.
  3.  Use an immersion or regular blender to puree the soup until smooth.  
  4.  Season with salt and pepper. 
  5. Serve warm, with a sprinkle garnish of cinnamon, cayenne pepper or smoked paprika .

 

 

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