This is a crock pot recipe that can easily be made on the stove top as well. This makes for a great lunch and it also freezes very well to be enjoyed later.
Ingredients:
28 oz. butternut squash, cubed
1 medium apple, peeled and cubed
12 oz. carrots
1/2 cup chopped onion
32 oz. vegetable broth
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper
Instructions:
1. Put all ingredients in the crock pot.
2. Cook on low 4-6 hours.
3. Use an immersion blender to puree.
4. Taste for seasoning and adjust if necessary.
5. Enjoy!
Nutrition Info (per cup):
Calories: 83
Fat: 0.1 g
Carbs: 20.7 g
Protein: 1.7 g
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