Spiced Apple Butternut Squash Soup
From Caveman Strong. all day on low. 11 ingredients
Ingredients
- 1 Med. butternut squash
- 1 Rib celery chopped
- 1 Carrot chopped
- 1 Small onion chopped
- 1 apple, cored, peeled and chopped
- 1 Clove of garlic
- 1 Teaspoon of cinnamon
- 1/8 Teaspoon of nutmeg
- 1 Teaspoon of fresh thyme
- pinch of fresh ground pepper
- 1 Box of organic chicken broth (or use your own)
Directions
- Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes.
- Put the squash, celery, carrot, onion, apple and garlic in a slow cooker.
- Add the cinnamon, nutmeg, thyme and pepper, then pour in the chicken broth.
- Cover and cook on low for 8 to 10 hours (or on high for 4 to 5) until all the vegetables are completely soft.
- Purée the soup with an immersion blender, or in batches in a blender, until smooth.
- Taste, season with salt, and thin with a little water if it is too thick.
From Caveman Strong