Cozy up to a warm bowl of this hearty butternut squash soup brimming with seasonal flavors
1 lg butternut squash, peeled and chopped
2 lg apples, peeled, cored, and chopped
1 yellow onion, peeled and diced
4 lg carrots, chopped
4 lg celery stalks, chopped
4 cup low-sodium vegetable or chicken broth
2 cloves garlic, minced
1 tsp nutmeg
Salt and pepper to taste
- Place ingredients in a slow cooker and stir to combine. Cook for 3-4 hours on high or 8-10 hours on low. The squash pieces should be soft enough to mash easily with a fork.
- Process in batches in a stand blender or directly in the slow cooker using an immersion blender until smooth and creamy.
- Garnish with roasted pumpkin seeds and fresh grated parmesan cheese if desired and serve with a crusty bread.
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