Easy Butternut Squash Soup Recipe

• Add the oil, sliced onions, curry powder, salt and pepper to the bottom of a 6qt slow cooker and mix to combine.
• Add the butternut squash, apples, water and apple cider on top and don’t stir. This will make the onions on the bottom caramelize during cooking.
• Cook on low for 8 hours.
• Using an immersion blender, blend until completely smooth. Season with salt and pepper to taste with a piece of crusty bread and enjoy while warm.

Freezing Instructions

• Uncooked: In the following order, place the ingredients in a freezer-safe gallon-sized ziplock bag: salt, black pepper, curry powder, gala apples, butternut squash, yellow onion, and oil. If desired, you can also add 1 cup of apple cider or add when ready to cook. Seal tightly, removing as much excess air as possible, then freeze for up to 3 months. When ready to cook, dump ingredients, frozen, into crockpot and cook as usual.
• Cooked: Leftover butternut squash soup freezes extremely well in single portion sizes. I like to do this using 1-cup or 2-cup Souper cubes.