Butternut Fruit Soup
Super easy Butternut Soup with Apple + Pear!
Peel, de-seed, then chop a medium sized butternut squash
Add a container of veggie broth, a carrot, 2 celery stalks, 2 apples and 1 pear
Add:
- 1 tsp cinnamon
- 1 clove of garlic or 1 tsp minced garlic
- 1/4 tsp allspice
- Pinch nutmeg
- Pinch cayenne
Stir.
Slow cook on LOW for 3.5 hours.
Blenderize (either in a traditional blender or stick-blender)
Serve with yogurt, walnuts and cinnamon!
{ 8 comments… read them below or add one }
This looks really good and wayyy healthy…however…in order to print this recipe, it requires about 5 pages to get this…or write it out??? Am I missing something…??? xoxo Inanna
1 container broth = 1 liter? (it’s not something that is sold worldwide)
Oh gosh, sorry for the un-clarification.
I’m pretty sure that was a 4 cup container gauging from the amount of squash and fruit and how much it filled. It was either 1 cup or 4 cups and it looks like more than 1.
Do you have to use a crockpot on this receipe?
Nope!! A stock pot would do just fine
Hey Kath,
I did add a bit of ginger, though.
Tried this and loved this! Had a kind of Christmasy taste
I’m a Spanish-Filipino fan living in Sweden right now – been reading your blog for about a year. Thanks for the many great recipes! I’ve tried several at home, most recently the simple split pea soup and the oatmeal pancakes and they were much enjoyed by me and my husband! I also find your commitment to a healthy lifestyle so inspiring… Thanks again, keep up the great blog!
Lara
PS – Belated happy birthday!!
I love this soup! One thing I always do when cooking butternut or spaghetti squash is save the seeds and roast them later in the evening. A fun snack–not quite as good as pumpkin seeds but close!