Butternut squash soup is a holiday favorite packed with harvest-time flavors. This healthy soup is super simple to throw together. Serve in shot glasses for a fun cocktail hour treat.
- 2 pounds butternut squash, peeled, seeded and cut into cubes
- 2 apples, peeled, seeded and cut into cubes
- 1 quart vegetable broth
- 1 large carrot, cleaned, peeled and chopped
- 1 parsnip, cleaned, peeled and chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons cinnamon, divided
- 5 ounces crème fraiche
Place squash, apple, broth, carrots, parsnip, salt, pepper and half the cinnamon in a slow cooker. Cover and cook on high for 5 hours. Once fully cooked, use a blender (I use a food immersion blender) to combine the ingredients. The fun part about this recipe is serving. Skip the bowl and pour the soup in clear 2-ounce shot glasses. Garnish each with a dollop of crème fraiche and a sprinkle of cinnamon.
Calories: 50, Carbohydrates: 8 g, Protein: 1 g, Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 200 mg, Fiber: 1 g
Laura Hahn Carroll, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.