CrockPot Butternut Squash Soup
Ingredients
36 Ounces Butternut Squash (peeled and cubed)
1 Medium Yellow Onion (peeled and diced)
1 Medium Granny Smith Apple (peeled and diced)
2 Cups Low-Sodium Chicken Broth
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Allspice
¼ Teaspoon Kosher Salt
8 Ounces Cream Cheese
Directions
INSTRUCTIONS
Add all ingredients, except the cream cheese to a 6 quart or larger slow cooker and stir to combine.
Cover and cook on LOW for 6 to 8 hours or until the cubes of butternut squash are cooked through.
Cut up the cream cheese into cubes and add to soup. Turn slow cooker OFF and allow to sit for 30 minutes to allow the cream cheese to soften.
Carefully blend the soup until pureed using either a regular blender (you may need to do it in a couple batches) or a emersion blender.
Taste soup and season with additional salt and pepper if desired.
Ladle hot soup into bowls, garnishing with a sprinkle of fresh pepper, a pinch of paprika or a swirl of cream if desired and enjoy!
