This delectable soup is made with both acorn squash & butternut squash. It's chocked full of fresh veggies, apples and herbs making for a wonderful tasting soup. It's perfect comfort food for cool, fall nights. Plus, this soup is made in the crockpot so it's incredibly easy. Healthy, low calorie, gluten free, vegan and clean eating.
1largeleekgreen top removed, thoroughly washed, quartered and sliced
1/3cupcelery leavesdiced
1red pepperdiced
1largeoniondiced
3clovesgarlicsliced
1 1/2cupscarrotspeeled and sliced
2largegala applesdiced
32oz. cartonvegetable broth
2 1/2cupswateror additional vegetable broth
1tsp.dried marjoram
1tsp.dried rosemary
1tsp.dried thyme
1tbsp.dried parsley
1 1/2tsp.salt
3/4tsp.ground black pepper
1/2tsp.dried thymefor garnish
1/2tsp.dried rosemaryfor garnish
Instructions
Place all ingredients in a crockpot and cook on high about 3-4 hours until done.
Check seasonings.
Add more thyme, rosemary, parsley and marjoram if needed.
Ladle soup into bowls and garnish with more thyme and rosemary. (Use fresh if you have it).
Notes
NOTE: I baked my squash about an hour at 350°. However, I recommend either putting it in the crockpot raw or only partially baking it about 30 minutes so it holds its shape and texture as it cooks in the crockpot.NOTE: If you use raw squash you may need to increase the cooking time so the squash is fork tender.