Looking for a new take on an old favorite? Here’s a new twist on Butternut Squash soup to get your kids excited about dinner!
Preparation Time:
Cooking Time:
Yield:
Description:
This soup's mix of savoury and sweet is a perfect way to get kids slurping up their veggies!
Ingredients:
Large Butternut Squash
2 Large Apples
2 Cups Apple Cider
1 Large carrot
1 tsp cinnamon
1 tsp nutmeg
water
2 Large Apples
2 Cups Apple Cider
1 Large carrot
1 tsp cinnamon
1 tsp nutmeg
water
Peel and chop the squash, carrot and apples into large chunks. Place in slow cooker.
Add in 2 cups of apple cider, the spices and top up a bit with water or cider to cover about halfway.
Cook in slow cooker for 6 – 8hours on low.
Puree soup with a stick blender right in the crockpot until smooth.
If you do not have an immersion blender, cool the soup and puree in blender in batches.
Serve with crispy bacon pieces or parmesan cheese curls on top.
The yield will vary based on the size of your squash.
