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    Home » Blog » Soups, Stews, & Chilis

    Slow Cooker Butternut Squash Soup

    Published: Feb 7, 2013 by Lyndsay Homme Modified: May 17, 2020
    This post may contain affiliate links. 2 Comments

    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
    ¼ teaspoon fresh ginger, peeled and minced (or grated)
    1 cup water
    salt and pepper to taste
    ½ teaspoon 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!

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    1. Katie says

      March 12, 2013 at 5:49 pm

      What do we think... could I use a hand-mixer instead of an immersion blender? This looks so yummy.

      Reply
      • milkfreemom says

        March 14, 2013 at 9:41 am

        hmmm I would be nervous that the hot liquid would splash with a hand mixer. A food processor could also work with this, or you could leave it more chunky and use a hand masher!

        Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I started sharing recipes when my son was diagnosed with a milk intolerance to help other moms like me.

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