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19) Winter Squash, Apple, and Ginger Crockpot Soup

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium acorn or butternut squash about 2 lb, peeled, seeded, cubed
  • 2 medium apples peeled, cored, chopped
  • 1 small onion chopped
  • 1 tbsp fresh ginger grated
  • 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup apple cider or apple juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream optional, for creaminess

Method
 

  1. Put squash, apples, onion, ginger, broth, apple cider, cinnamon, and nutmeg in the crockpot. Stir to combine.
  2. Cook on low for 4–5 hours or high for 2–3 hours, until squash and apples are very soft.
  3. Use an immersion blender to puree until smooth. Or cool slightly and blend in batches in a blender.
  4. Stir in coconut milk or cream if you want it richer. Taste and add salt and pepper.
  5. Serve warm. Leftovers keep in the fridge for 3 days.