Butternut Squash Soup

This is my first recipe post..enjoy!

My Philosophy: “Love People Cook Them Tasty Food” and ALWAYS use organic ingredients whenever possible.


The Ingredients:

1 Butternut Squash

4 Cups Vegetable Broth

2 Tablespoons Olive Oil

2 Small Onions, Diced

2 Small Gala Apples, Peeled and Cubed

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

3/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

The Method:

Cut the squash in half lengthwise (this is hard to do but you need to microwave the two halves for 4 minutes, this will help soften the skin), scoop out the seeds and stringy pulp. Brush the inside of the squash with the olive oil and roast in the oven, face up for 15 minutes in a 400 degree preheated oven, or until the skin peels away from the flesh.


Turn your 6 quart slow cooker on high. Add the broth, apples, and onions. Stir in the salt, pepper, and spices. Cover to let heat up. Once the squash is finished roasting peel the skin off and cut into large chunks and add to the slow cooker.


Cover and cook on low for 7-8 hours or on high for about 4 hours. Once finished carefully blend with a handheld immersion blender.