Reagan was out of town last week competing in a national moot court competition, so I decided to try out this butternut squash recipe from Clean Eating Chelsey.
Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes
- 3 pound butternut squash
- 2 granny smith apples, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- salt and pepper to taste
- nutmeg and cinnamon to taste
If you can get over the fact that the soup has the consistency of baby food, it's pretty tasty.
Oh, and Reagan's team won the competition and is headed to Chicago for nationals in a month. You could say I'm proud of my favorite (future) lawyer! Pin It