Slow Cooker Butternut Squash-Sage Soup
Ingredients
- 1 medium butternut squash peeled and chopped into 1-2 inch pieces
- 3 large or 4 medium carrots peeled and chopped
- 1 large apple peeled and chopped
- 1 medium onion chopped
- 4 cups vegetable stock I used homemade, but you could also use the boxed or canned kind
- ¼ cup sage chopped
- 2 tbl maple syrup
- ½-¾ tsp cinnamon
- ¼-½ tsp nutmeg
- Salt and pepper to taste
Instructions
- Place the butternut squash, carrots, apple, onion, and sage together in the pot. Give a stir. Pour in the stock. Cook on low for 6 hours or on high for 4. When the vegetables are done, use an immersion blender to blend the soup in the pot or transfer to a blender to puree. Add the maple syrup, spices, salt, and pepper. Season to taste and serve.