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I love a good soup! I’m always looking to add a good soup recipe to my repertoire. This butternut apple soup was birthed out of a desire for something comforting and satisfying to warm up to on cooler days. Whether you’re looking for a more plant-forward dish idea or a sophisticated starter for your Valentine’s (or Galentine’s) date night in, this butternut apple soup has got you covered! Plus, during the fall and winter months, I love that I can often find a container of the pre-cut butternut squash in the exact amount that this recipe calls for right at my local wholesale grocery store.
What’s even better is that you throw just about all of the ingredients in the slow cooker, set it and forget it until time to blend!
1) To keep this recipe vegan, just use vegetable broth instead of chicken broth.
2) Feel free to add protein for an even more hearty dish. I’ve added meatballs, chicken, or even crispy prosciutto or bacon to my bowl of soup!
- 1 medium yellow onion, cut into 2-inch pieces
- 3 garlic cloves, peeled and smashed
- 2 pounds butternut squash, cubed
- ½ pound sweet potatoes, scrubbed and cut into 2-inch pieces
- 1 pound apples, cored and cut into 2-inch pieces (like one good sized red apples)
- 1 celery stalk, cut in about 1 - 1.5 inch pieces
- 2-3 teaspoons sea salt (to taste)
- 1 teaspoon turmeric
- 32-oz chicken broth (vegan option: substitute vegetable broth)
- 1 tablespoon apple cider vinegar
- 1 cup coconut milk (from a can)
- Toss all ingredients into a slow cooker (except the coconut milk and ACV).
- Slow cook on high 3-4 hours.
- Add the coconut milk and ACV.
- Blend (I normally use an immersion blender), add seasoning as desired, and enjoy!