Slow-Cooker Squash Apple Soup

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Ready for the epitome of autumn in a bowl? Try this hearty, flavorful and healthy soup from Simple Nourished Living.

Yields: 6  servings


  • 1 butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 2 apples, peeled and chopped
  • 1 cup chopped onion
  • 3 cups chicken or vegetable broth
  • 1 cup apple juice
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup
  • ¼ cup plain non fat yogurt
  • ½ cup shredded swiss cheese, optional
  • Chives, optional


  • In a 4-quart slow cooker, stir together the squash, apples, onion, broth, apple juice, sage, thyme, salt and pepper.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until squash is tender.
  • Carefully puree small batches of the soup in your blender until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup. Pulse quickly a few times before blending continuously.
  • Return the pureed soup to your slow cooker.
  • Stir in the maple syrup and yogurt.
  • Season to taste with additional salt and pepper.
  • Spoon into bowls and top each with a heaping tablespoon of the shredded cheddar cheese or chives.