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Slow Cooker Butternut Squash and Apple Soup with Pumpkin Seeds
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Skillet

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium apples, peeled, cored, and chopped
  • 1 small yellow onion, diced
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raw pumpkin seeds

Instructions
 

  • Place the cubed butternut squash, chopped apples, and diced onion into the slow cooker.
  • Pour the vegetable broth over the vegetables and fruit.
  • Add the cinnamon, nutmeg, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 6 hours or until the squash is very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth. If using a countertop blender, work in batches and return the soup to the slow cooker.
  • Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until lightly golden.
  • Ladle the soup into bowls and sprinkle the toasted pumpkin seeds on top before serving.

Notes

For a thicker texture, reduce the broth to 2 1/2 cups. If the soup tastes too sweet after blending, add an extra pinch of salt to balance the apples. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth to loosen.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Skillet