Butternut Squash Soup

B U T T E R N U T ➖S Q U A S H ➖ S O U P

INGREDIENTS
2.5 pounds of cubed squash
2 apples peeled and cubed
I bag of shredded carrots
3 cups of chicken bone broth
1 tbsp of maple syrup

DRY SEASONING
1/4 tsp thyme
1/4 tsp dill weed
1/4 tsp basil
1/4 tsp apple pie spice
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp white pepper
Salt and pepper to taste

DIRECTIONS
Throw everything in the crockpot for 4 hours.

I still use old fashioned electric mixer, mix until smooth with a few small chunks
Top with caramelized pecans, spicy chickpeas and heavy cream or maybe just a few sprinkles of cinnamon

This is perfect for rainy/snowy days. Chilly, wet, cold and I love cooking thick soups, hopefully there’s leftovers for another day this week... sometimes not in my house