Butternut Squash & Apple Soup
Servings
6
Prep Time
20 min
Cook Time
60 min (stovetop) or 5-7 hours (crockpot)
Ingredients
1
butternut squash, peeled and seeded
1 tablespoon
unsalted butter
1 tablespoon
olive oil
1 cup
water
1 cup
apple juice or low sodium vegetable broth
2
large onions, chopped
2
apple, peeled, cored, and chopped into bite-size pieces
Dash
salt & pepper
Directions
- For stove top: Sauté butter, olive oil, and onions in a large pot for about 5-10 minutes, stirring occasionally. Cut squash into chunks and add to pot with apples, salt, pepper, water, and juice/broth. Bring to a boil, cover, and cook over low heat for about 30-40 minutes. Remove soup from pot and puree (or use an immersion blender).
- For crockpot: Sauté butter, olive oil, and onions in a small saucepan for about 10 minutes, stirring occasionally. Place in bottom of crockpot. Add squash (cut into chunks), apples, salt, pepper, water, and juice/broth to crockpot. Cook for 5-7 hours on high heat. Puree soup using an immersion blender.
Nutrition Information
| Calories | 120 |
| Fat | 3.5 g |
| Sodium | 68 mg |
| Carbs | 23 g |
| Fiber | 5.5 g |
| Protein | 1.5 g |