Thursday Taste: Apple Butternut Squash Soup

Fall and winter are the perfect time to cozy up with a yummy bowl of soup.  Butternut squash is one of my favorites so I thought why not add some apples, make it crockpot friendly and give you something extra special from my kitchen to yours!

 

Apple Butternut Squash Soup

 

Cooking Time: 6-8 hours

Yield: 8 servings

 

Ingredients:

  • 4 lbs. butternut squash
  • 1 medium onion, chopped
  • 5 medium Jonathon (or Granny Smith) apples, peeled, chopped
  • 4 cups low-sodium organic chicken broth
  • 1 thin slice fresh ginger, peeled, finely chopped
  • ¼ tsp. ground nutmeg
  • 1 cup nonfat milk
  • 2 tsp Honey
  • 1 tsp Sea Salt
  • 2 tsp. Mrs. Dash No Salt Seasoning

fullsizerender-185

Preparation:

  1. Prepare and cut the Squash into chunks
    1. Poke holes in the Squash using a fork
    2. Place in the microwave for 5 minutes to soften
    3. Peel the squash then cut and de-seed the squash
  1. Place all ingredients in crockpot

fullsizerender-188

  1. Cook on low for 6 – 8hours
  2. Use immersion blender to blend until smooth.
  3. If you find your soup is too bitter, start by adding some honey to it and blend. Squash can vary in taste so you may need to amend this recipe as needed.
  4. Serve and enjoy!

21 DF: 3 Green, 1 Purple, ½ Red – per serving

244 Calories per serving

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s