Description
A velvety, plant-based soup that captures the warmth of autumn. This hearty dish balances the sweetness of roasted butternut squash and earthy sweet potatoes with a subtle hint of cinnamon and tart apple. It is a nourishing, comforting, and effortless meal perfect for busy families, requiring only a simple dump-and-go preparation in your slow cooker.
Ingredients
1 medium yellow onion, chopped
1 medium-large butternut squash, peeled, seeded and chopped into 1-inch pieces
2 medium sweet potatoes (about 1.5 pounds), peeled and chopped into 1-inch pieces
1 apple, cored and chopped into 1-inch pieces
1/2 teaspoon ground cinnamon
1 pinch nutmeg
1/4 teaspoon salt
Black pepper to taste
4 cups low sodium vegetable broth
Instructions
Place the chopped onion, butternut squash, sweet potatoes, and apple into the slow cooker vessel.
Sprinkle the cinnamon, nutmeg, salt, and black pepper over the vegetable mixture.
Pour the vegetable broth over the ingredients until mostly covered.
Cover the slow cooker and cook on high for 4 hours or on low for 7-8 hours until all vegetables are fork-tender.
Once cooked, use an immersion blender to puree the soup directly in the pot until smooth and creamy.
Taste and adjust seasoning if necessary, then serve warm.
Notes
For a creamier texture, stir in a splash of coconut milk or cashew cream before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 8g
- Sodium: 320mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg