Happy marathon week my friends! I’m so excited the day is almost here! After months of training & hundreds of miles logged, nothing is throwing me off my game this week. I feel ready to take on Chicago. The most important thing I need to focus on this week is getting rest and making sure I stay hydrated.
This weekend, I finally caved in and turned on our heat If it weren’t for a sick kid, I probably would’ve held off a few more weeks. But I just wanted to make sure the little one was comfortable. Along with heat comes the first slow-cooker soup of the season.
When we went to the Harvest Festival last weekend, they had a farmers’ market stand there where you could fill a basket of squash for $7! We have a ton of squash in our kitchen and I don’t want any of it to go to waste. So I created a slow-cooker soup that encompasses everything Autumn: Butternut Squash, apples, and maple syrup. I served it up with a gluten-free bun and a salad. It was the perfect dinner for a cold and gloomy fall day, and our house smelled amazing!
Slow-Cooker Butternut Squash & Maple Apple Soup
- 1 Butternut Squash-peeled and cubed
- 4 gala apples-peeled and chopped
- 1 red onion-sliced
- 3 cloves garlic-sliced thin
- 1 cup apple juice
- 4 cups vegetable broth
- 1/4cup maple syrup
- 3 Tbsp ghee
- 2 tsp salt
- 1 tsp sage
- 1/2 tsp pumpkin pie spice
- 1 1/2 tsp thyme
- 2 bay leaves
Combine all ingredients in the slow cooker. Cook on high for 4 hours or on low for 8 hours. Remove bay leaves and pour the soup into a blender and blend to desired consistency. ( I used our Vitamix). Garnish with croutons or cheese.
Serve warm, with bread and a salad and enjoy!