Autumn’s arrival means it’s soup season! This recipe from EatingWell puts a fresh spin on classic butternut squash soup with the addition of some tart Granny Smith apple. Cook it in a crock pot and it’s not only bright and healthy, it’s easy, too!
Recipe:
Ingredients
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 4 cups no-salt-added vegetable broth
- 1 small butternut squash (about 2 1/2 pounds), peeled and diced
- 1 Granny Smith apple, peeled and sliced
- ¼ cup extra-virgin olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Toasted pepitas or croutons for serving
Directions
Combine onion, garlic, broth, squash, apple, oil, maple syrup, vinegar, thyme, salt, pepper, cinnamon and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on Low for 8 hours or on High for 4 hours.
When the time is up, remove the lid and stir well. Puree with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve topped with pepitas (or croutons), if desired.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
167 Calories 7g Fat 27g Carbs 2g Protein
