Autumn Apple and Squash Soup

By Katecooks

Makes 6-8 servings

Ingredients

• 5 tbs butter
• 2 1/2 lbs butternut squash peeled, seeded and cut into 1/2 in pieces (about 6 cups
• 2 large onions
• 3-4 large stalks celery
• 3 large green apples, peeled, cored and coarsely chopped
• 2-3 sprigs, fresh thyme, stemmed
• 10 fresh sage leaves, minced
• 4 cups vegetable stock
• Salt and pepper
• 1 tbs honey
• 1/2 cup pumpkin seeds, seeded
• 1 tbs water
• Crumbled blue cheese to garnish
• Olive oil to garnish

Preparation

Step 1

1. Melt butter in large heavy saucepan over med-high heat. Add squash, onions and celery, cook and stir until slightly softened, about 15 minutes. Place vegetables in slow cooker. Mix in apple, thyme and sage. Add stock and cook on low 12 hours or on high 8 hours.

2. Working in batches, puree soup in blender, pulsing to achieve a coarser or smoother texture as desired. Return soup to slow cooker, set to warm.

3. Combine pumpkin seeds with honey and water in small skillet over med heat. Toast lightly. Ladle soup into bowls. top with honeyed pumpkin seeds and blue cheese and drizzle with olive oil