Slow-cooker, Butternut Squash Apple Soup

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Purple Sweet Potato Breakfast Bowl!’

Now for some soup!

Friends,  I loveeee this recipe. Now let me tell you why!

It is:

• So easy to make. Thank you whoever invented the slow cooker.
• Colorful (no filters here!)
• Full of vitamins
• Creamy
• Full of flavor
• Delicious
• Calming

Toppings I like on this soup are pomegranate seeds, diced avocado and homemade baked tortilla chips.

Butternut Squash, Apple Soup

• Servings: 2 bowls, 4 cups
• Time: 4 hrs 15 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 butternut squash
• 1 apple, chopped
• 1/3 red onion
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp pink himalayan salt
• 2-3 c vegetable broth

Directions

1. Peel and remove any seeds from your butternut squash. Chop and add to your crockpot/ slow-cooker.
2. Add the rest of the ingredients to your pot.
3. Mix & cook on high heat for 4 hours, or low for 8.
4. After this time, everything should be soft. Use an immersion blender or transfer to food processor or blender. Blend until smooth & creamy.
5. Top with desired toppings. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Night everyone:)