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Thursday, October 15, 2020

Crock Pot Butternut Squash, Carrot, and Apple Soup with Goat Cheese & Candied Pecans

 Hi there! I hope you're all having a great day so far. Last week I made this crock-pot carrot apple soup and posted it on Instagram and had several of you ask for the recipe (I love it when that happens! It makes my day!). The crock pot is one of my favorite cooking tools and I use mine ALL.THE.TIME. Especially this time of year. I mean who doesn't love coming home to a house that smells like delicious food? 

Other than a crock pot, I highly recommend using an immersion blender for this recipe. You don't have to have one, but it really will make blending your soup a lot easier. For those of you that may be like "what's an immersion blender?!" it's basically a blender on a stick, and you can stick it directly into your crock pot to blend your soup as opposed to scooping the soup out with a ladle and into a bigger blender/food processor. This is a pic from Google Images to give you a better idea:

See how she just puts the immersion blender right in there to blend her soup as opposed to scooping it into the blender/food processor? Much easier! 

Fun fact: we got our immersion blender as a wedding present and for the first 2-3 years we had it I kept seeing it and thinking "what IS that thing?!". One day my family was over for a big family dinner and my mom pulled it out and used it and I had one of those "oooooohhhhh!" moments. 😂 Now we use it all the time! 

Anyway, the one we have is a little on the fancy end because we got it as a wedding present, but I found this inexpensive one on Amazon with good reviews.

Let's get to the recipe! Here's what you'll need:

- 2 cups butternut squash, peeled and cubed
- 1 lb carrots, peeled (a 1 lb bag of baby carrots works too!)
- 3 Granny Smith apples, peeled and cubed
- 1 small onion, chopped
- 1 tablespoon minced garlic (roughly 3-4, cloves depending on the size)
- 3 cups vegetable broth
- 1 cup apple cider
- 1.5 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon pepper

Garnish/Dipping:
- 1 goat cheese log, 4 oz 
- 1 baguette
- candied pecans
 

1. Add all ingredients (except garnish obviously) to crock pot and cook on high for 3 hours. 
2. Using immersion blender, blend soup until smooth. If you do not have an immersion blender, you can scoop it into a traditional blender with a ladle (I would let it cool a bit before putting it in the blender). Once soup has been blended, add half the goat cheese log (2 oz) and blend again. This will make the soup a little creamier. 
3. Cut baguette into 1 inch slices, and top with goat cheese (don't actually put it on top of the soup like I did in the picture, it'll get real soggy REAL quick! Just keep it to the side for dipping.).
4. Chop candied pecans and sprinkle on top and enjoy! 



This recipe is SUPER healthy, filling and delicious! 


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