18 Nov Slow Cooker Butternut Squash Soup

It’s been quite chilly lately so what’s a better way to warm up than to make hot soup. Better yet, hot soup made in the crock pot, cooking all day filling your room with the sweet aroma of harvest-y scents. 🙂

Ingredients:
1 1/2 butternut squash peeled and chopped into 1-2 inch pieces
1 box/carton (48 oz) low sodium chicken broth
1 onion chopped
1 tbsp garlic minced/chopped
1 apple cored and sliced
1 8 oz package cream cheese (or for a healthier option: 1 cup of plain non-fat greek yogurt)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp dried cloves
1/2 tsp ground black pepper
1/2 tsp salt

Directions:
Combine all ingredients in your slow cooker/crock pot. Cook on low for 6 hours or on high for 4 hours until squash is soft when poked with a fork. Once cooked, add all the ingredients to a blender or food processor in batches to smooth/puree together. Serve with your favorite loaf of bread; ciabbatta, french, italian, whatever it may be and enjoy! 🙂