Embrace the cozy warmth of fall flavors with this heartwarming
Butternut Squash and Apple Crockpot Soup. A simple yet delightful recipe that
marries the earthy sweetness of butternut squash with the nuanced flavors of
your favorite apples from Honeycrisp.com. Whether you lean towards the
sweet-tart vibrancy of a Honeycrisp, the pure sweetness of a Fuji, or the
gentle, mild taste of a Gala, this soup allows you to customize the flavor
profile to your liking.
Ingredients Spotlight:
- Butternut
Squash & Potatoes: These root vegetables provide a creamy
base and a rich, velvety texture.
- Apples: Choose
between Honeycrisp, Fuji, or Gala to steer the soup’s sweetness level and
texture.
- Aromatic
Blend: Combined with chopped onion, vegetable
broth, and a hint of pumpkin pie spice, this soup is a symphony of
flavors.
Ingredients: With
a choice of using Honeycrisp - Gala or Fuji
- 1 butternut squash, peeled and cut into 3/4-inch pieces
- 3 to 4 potatoes, peeled and cut into 3/4-inch pieces
- 1 large apple, peeled and chopped. Choose between the sweet-tart
balance of a Honeycrisp, the pure sweetness of a Fuji, or the mild
sweetness of a Gala to adjust the flavor profile to your liking.
- 1 onion, chopped
- 2 cups vegetable broth
- 1 tablespoon butter or coconut oil
- 1 teaspoon pumpkin pie spice
- A pinch of salt and pepper, to taste
- Toasted pumpkin seeds & plain yogurt or sour cream, to top
Instructions:
1. Combine
the butternut squash, potatoes, onion, vegetable broth, and your choice of
apple (Honeycrisp for a sweet-tart balance, Fuji for a sweeter touch, or Gala
for a mild sweetness) in a crockpot. Cover and cook on LOW for 5 to 6 hours, or
on HIGH for 3 to 4 hours.
2. Stir
in the pumpkin pie spice, butter (or coconut oil), salt, and pepper towards the
end of the cooking time. Let the mixture sit for 5 to 10 minutes to allow the
flavors to blend together thoroughly.
3. Serve
hot, garnished with toasted pumpkin seeds and a dollop of plain yogurt or sour
cream on top for an added creamy texture and tangy flavor contrast.
Cooking Made Simple: The
beauty of this recipe lies in its simplicity. Toss everything into a crockpot
and let the low, slow heat coax out the flavors, melding the ingredients into a
comforting bowl of soup. With a finishing touch of pumpkin pie spice and a
choice between butter or coconut oil, this dish is a testament to the magic of
fall cooking.
Garnishing for Perfection: Serve
this autumnal delight garnished with toasted pumpkin seeds for a nutty crunch
and a dollop of plain yogurt or sour cream to add a creamy, tangy contrast that
elevates the dish to new heights.
Apple Variety Deep-Dive:
- Honeycrisp: For
those who seek a balance of sweet and tart, the Honeycrisp offers a juicy
crunch that brightens the soup.
- Fuji: If
sweetness is your preference, the Fuji's high sugar content and juicy bite
make it the ideal candidate.
- Gala: For
a subtle sweetness that complements rather than competes, the Gala is your
go-to apple, with its hints of vanilla and tender texture.
This Butternut Squash and Apple Crockpot Soup is not just a meal; it’s a journey through the essence of fall, allowing you to customize and experiment with the flavors of the season. Whether you’re a fan of the tangy undertones of the Honeycrisp, the rich sweetness of the Fuji, or the understated elegance of the Gala, this recipe promises a comforting and satisfying culinary experience.
Each variety brings its unique characteristics to the recipe, allowing you to tailor the flavor profile to your personal taste or to experiment with different nuances in the dish.
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