I’ve wanted a crock pot for a while now, and was super excited when I moved into my current home and one of my roommates had one—score! This butternut squash and apple soup is easy, and makes for the perfect fall meal. When I made it a couple weeks ago, I would eat a small cup of it paired with this open-faced beet hummus and goat cheese sandwich for dinner just about every single night.
I adapted the recipe from Clean Eating Chelsey.
Butternut Squash & Apple Crock Pot Soup
A crock pot soup recipe packed with fall flavors.
Ingredients
- 3-lb butternut squash, peeled and chopped
- 3 apples, cored and peeled and chopped
- 4 cups vegetable broth
- 1 cup water
- 1 medium onion, diced
- Salt & pepper to taste
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- Toasted pumpkin seeds
Instructions
- Toss all the ingredients except the pumpkin seeds in a crock pot. Cook on low for 6 hours.
- Pour the cooked mixture into a blender (I had to do this in two batches) and blend until smooth.
- Pour into a bowl and top with a dash of cinnamon and some pumpkin seeds.
Next time I make this soup, I think I’ll preserve some of the apple chunks instead of putting them all through the blender. I LOVE chunky soups!
What are some of your favorite crock pot recipes?
Hey there! I'm Nicole, a group fitness instructor, healthy lifestyle blogger (you probably figured that one out by now) and Certified Personal Trainer living in Boston, MA.
I don’t think I could live without my crock pot, it’s just so convenient for making meals when you are super busy
-Elise @9toFit.com
Wow this screams fall! I love butternut squash soup and apples but haven’t put them in soup together. Perfect!
It’s my new favorite combo! I’ve been tossing roasted squash and apples on top of salads lately, too. 🙂