Fall is finally here!!!!!! Can you tell I’m excited? 😉 There’s so much to love about this time of year – cooler temperatures, football, and of course – FOOD! Growing up in Colorado, I was used to Fall lasting about 2 weeks before the unofficial (and unappreciated) start of Winter. Those two weeks were filled with crock pots, canning, and last harvests of my Mom’s garden. It was the best!
Now that I live in the SoCal, our Winters are basically one long Fall season. And being the basic white girl that I am, I take full advantage. Soup, Ugg boots, random pictures of leaves – I’m all about it. And to top it off, I drive a Jetta.
Anyways, it’s time for soup! This one is a recent favorite and it’s SO easy. Enjoy 🙂
Ingredients:
- 1 Butternut Squash
- 1 Yellow Onion
- 1 Gala Apple
- 2 Carrots
- 3-4 Cloves of Garlic
- 2 Cups Bone Broth (I use chicken)
- Thyme
- Nutmeg
Instructions:
- Roughly chop all ingredients.
- Throw everything (except spices) into a crock pot.
3. Cook on low for 6-8 hours.
4. Add spices.
5. Use an immersion blender to combine everything and create smooth texture. If you don’t have an immersion blender, you can pour everything into a regular blender and combine that way. Might be a bit messier though 😉
6. Ladle into container and store in fridge or freezer. Or even better, eat right now!! 🙂
This recipe is perfect for cuddling up with a movie or a football game this Fall. But ever since doing the Whole30, I enjoy this most for breakfast!
2 Comments