2 pound butternut squash, peeled and cut into 1-inch peices
1 large apple (or 2 small apples), cored and cut into 1 inch peices
1 onion, diced
2-3 cups of vegetable broth, divided
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1 cup evaporated milk
salt to taste
Instructions
In a crockpot add butternut squash, apple, onion, 2 cups vegetable broth, cinnamon and pumpkin spice.
Cover and cook on high for 3-4 hours or on low for 8 hours.
Using an immersion blender or a blender to puree mixture. Add in additonal 1 cup vegetable broth to thin. Then add in evaporated milk and blend until smooth. Add salt to taste.
Garnish individual soups with plain Greek yogurt and parsley.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/crockpot-butternut-squash-apple-soup/