Acorn and Butternut Squash Soup
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.
Ingredients
- 1 large butternut squash peeled
- 1 large acorn squash seeded and cut in chunks
- 2 ribs celery diced
- 1 large leek green top removed, quartered and sliced
- 1/3 cup celery leaves diced
- 1 red pepper diced
- 1 large onion diced
- 3 cloves garlic sliced
- 1 1/2 cups carrots sliced
- 2 large gala apples diced
- 32 oz. carton vegetable broth
- 2 1/2 cups water or additional vegetable broth
- 1 tsp. marjoram
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tbsp. parsley
- 1 1/2 tsp. salt
- 3/4 tsp. pepper
- extra thyme and rosemary for 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.
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