What You’ll Need
- 2 tablespoons avocado oil
- 4 cups yellow onion - thinly sliced
- 40 ounces butternut squash - chopped
- 1 cup water
- 1 cup apple cider - unfiltered
- 2 gala apples - cored and peeled
- 1 tablespoon curry powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 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.
- 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.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.