1butternut squash, about 3 pounds, peeled and cut into 1-inch cubes
2apples, peeled and chopped
1cupchopped onion
3cupschicken or vegetable broth
1cupapple juice
1teaspoonrubbed sage
1teaspoondried thyme
½teaspoonsalt
½teaspoonfreshly ground black pepper
1tablespoonmaple syrup
¼cupplain non-fat yogurt
½cupshredded Swiss cheese (optional)
Chives (optional)
Instructions
Ideal slow cooker size: 4-Quart.
In a slow cooker, stir together the squash, apples, onion, broth, apple juice, sage, thyme, salt and pepper.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until squash is tender.
Carefully, puree small batches of the soup in your blender, until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup! Pulse quickly a few times before blending continuously.
Return the pureed soup to your slow cooker.
Stir in the maple syrup and yogurt.
Season to taste with additional salt and pepper.
Spoon into bowls and top each with a heaping tablespoon of the shredded cheese or chives, if desired.
Recipe Notes
Other spices that would work in this creamy slow cooker squash apple soup:
¼ teaspoon ground nutmeg
¼ - 1 teaspoon ground cinnamon
1 - 2 teaspoons ginger
1 - 2 teaspoons curry powder
a chai tea bag
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Squash Apple Soup Recipe
Amount Per Serving (1 -½ cups + 1 tablespoon cheese)
Calories 164Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 29g10%
Fiber 4g16%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.