Sundays here at Webb Compression consist of readying ourselves for the week ahead. Think tidying up, chores that don't happen during the week, and preparing a few healthy meals that can be reheated quickly during busy nights. Most know the latter as meal prep, and we're all about it.
When you hear the words "meal prep," you may picture boring and repetitive tupperware bowls filled to the brim with bland sliced chicken and unseasoned broccoli. That's not really our style.
This past Sunday, we whipped up this healthy and flavorful butternut squash and apple soup:
It's comforting, filling, slightly sweet, and packed with nutrients—and it couldn't be easier to make.
Just set it to simmer away for a few hours in the crockpot and then blend it all up before serving. We recommend a toasty sandwich on the side (turkey bacon, avocado, and tomato were our toppings of choice—highly recommended). Let us know if you give it a try!
Crockpot Butternut Squash Apple Soup (serves 8)
4.5 lbs diced butternut squash (we purchased 3 packages of pre-diced at Trader Joe's)
5 medium apples (any variety is fine; we used a mixture of red and green apples)
1.5 cups chicken broth
1 tsp salt
1 tsp pepper
1 tbl garlic powder
1 tbl dried basil
1 tsp paprika
1. Roughly chop the onions and apples. If you're not using pre-diced butternut squash, cut the butternut squash into cubes.
2. Add butternut squash, apples, onions, chicken broth, salt, pepper, garlic powder, basil, and paprika to crockpot and cook on high for approximately 4 hours or until the butternut squash and apples are tender.
3. Allow soup to cool for several hours, then add to a blender or food processor and puree (in several batches, if needed) until the soup is smooth. Feel free to adjust the spices to taste at this point if desired. Enjoy!