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Butternut Squash Soup is a perfect fit for fall and this is such a comforting rendition of it. One bonus is that this recipe is made in the slow cooker so it's a lovely meal to come home to at the end of the day.

This soup combines butternut squash, sweet potatoes, and apples with onions, garlic and fall herbs.  We add in a little bit of Sage Dark Balsamic to up that savory fall feeling and add a bit of sweetness and tang.   We always top this soup with crumbled bacon, shredded cheddar and croutons.

Butternut Squash Soup
6-8 hours total (6-8 hours cook • 20-30 minutes prep)
  • 6 cups butternut squash, peeled and roughly chopped (about 3lb squash)
  • 2 medium sweet potatoes, peeled and roughly chopped
  • 2 honeycrisp apples, peeled cored and roughly chopped
  • 1 medium white onion, peeled and roughly chopped
  • 2 cloves garlic, chopped
  • 4 cups chicken stock (can use vegetable to keep vegetarian)
  • 1 tablespoon Sage Dark Balsamic
  • 1 teaspoon dried sage
  • 1 1/2 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • crumbled bacon, shredded cheese, croutons (optional)
  • 1 cup 2% milk (or half and half/heavy cream)

Place squash, apples, sweet potatoes, onion, garlic, stock, balsamic vinegar and spices in a slow cooker on low and allow to cook for 6-8 hours.
Add the milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired. 
Add additional sea salt and pepper to taste. Serve with chopped bacon, sharp white cheddar and croutons as a topping.


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