Easy Slow Cooker Butternut Squash and Apple Soup
This is a quick and easy butternut squash apple soup recipe that you can make in your slow cooker. It requires just five ingredients. I like to freeze a couple of bags of squash with apple in the quantities listed in the recipe for use in the winter months. You can easily double or triple this recipe but make sure you use the appropriate size slow cooker when you modify the quantity.
Equipment
- slow cooker 3 ½ -5 quart in size
- blender
- food processor
- hand immersion blender
Ingredients
- ½ cup onion chopped fine
- 2 tbsps. unsalted butter
- 1 pound butternut squash peeled and cubed and seeded (about 3 ½ -4 cups medium diced)
- 1 granny smith apple peeled and cored and cubed ( feel free to use any hard apple)
- 2 cups chicken broth
- 1/4 tsp salt
Instructions
- Add all the ingredients to the slow cooker and stir. Cover and cook the squash until tender. On low for about 5-6 hours or on high for 2-3 hours. I usually start the soup on high for about an hour and then turn it down to low for 2 additional hours.
- Using a blender, food processor or a hand immersion blender, blend the soup. Season with salt and pepper to taste and serve. Serve with croutons and sour cream, blue cheese , or goat cheese. My favorite way to serve this soup is to put two tablespoons of blue cheese on the bottom of a bowl and then pour the hot soup on top.
Nutrition
Calories: 283kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 32mgSodium: 1164mgPotassium: 1142mgFiber: 7gSugar: 16gVitamin A: 24527IUVitamin C: 71mgCalcium: 138mgIron: 2mg
Tried this recipe?Let us know how it was!