Slow Cooker Butternut Squash Soup

This post was last updated on May 17th, 2020 at 02:20 am

Makes 10 servings (1 cup each)

3 lbs butternut squash, peeled and cut into 1 inch chunks
2 apples, peeled, cored, and diced (any sweet apple will do. Avoid tart apples, like Granny Smith)
1 medium onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1/4 tsp fresh ginger, peeled and minced (or grated)
1 cup water
salt and pepper to taste
1/2 tsp cinnamon
pinch of nutmeg
more apple, finely diced (for topping, optional)
a swirl or two of pure maple syrup (for topping, optional)

Add all of your ingredients into your slow cooker, give it a big stir, and cook on low for 8-10 hours (or on high for 4-5 hours). Use your immersion blender or food processor to puree until smooth. Serve it nice and hot, topped with a small bit of diced apple and maple syrup if you’d like!