Ingredients
- 2 pounds butternut squash approx. 2 cups cooked
- 1 1/2 teaspoons olive oil
- 1 apple peeled, cored and diced
- 1/2 white onion diced
- 2 garlic cloves minced
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cinnamon
- Pinch ground nutmeg
- Cayenne pepper to taste I used a smidgeon
Recipe Description
Spicy Butternut Squash Apple Soup is natuarlly Vegan, Paleo, Whole 30 and very easy to make. The trick is to cook the squash in the slow cooker first. No cutting, poking or water required! Cayenne pepper gives this recipe heat. If you want a mild version, just leave it out. It freezes well too so make plenty!
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