Crock-Pot Butternut Squash Soup

I love the changing of the seasons, especially the transition into fall. There is just something special about the leaves turning vibrant colors, the crisper air, and the abundance of butternut squash! One of my favorite warming dishes is this broth-based soup. 

Eating seasonally not only has grounding health benefits, but it's easy on the wallet. When crops are in season, you'll find savings by purchasing what's growing now (basic law of supply and demand). 

To find out what’s harvested seasonally in your area, go to www.localharvest.org to find farmers’ markets near you and seasonal produce guides.

This crock-pot butternut soup is rich, creamy, and full of delicious flavor. It's also naturally vegan and gluten-free (great for serving crowds).


PREP: 15 MINS 
COOK: 4 HOURS 
TOTAL: 4 HOURS 15 MINS

INGREDIENTS:

2 cups vegetarian broth, low sodium
2 tbsp minced garlic
1 carrot, peeled and diced
1 green apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded and diced
1 sprig fresh sage
1 white onion, diced
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon freshly-ground black pepper, or more to taste

1/8 teaspoon cayenne, or more to taste 

pinch of ground cinnamon and nutmeg

1 cup unsweetened almond milk

(optional garnishes: crushed raw pecans, unsalted pumpkin seeds, local mozzarella)

DIRECTIONS:

Add vegetarian broth, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.
Cook for 7-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the almond milk.
Use a hand blender to puree the soup until smooth.   Taste and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.


If you try this recipe, take a photo and tag #EatDrinkAndBeFit to show off your skills!