Butternut Squash and Apple Soup Plant-Based Whole 30 Freezer Meal Recipe

The sweetness of butternut Squash melds with the crisp, tangy note of Gala Apples, expectantly waiting to deliver spoonfuls of velvety goodness when the dinner bell rings. You sit with your loved ones, dishing out bowlfuls of flavor, grateful to enjoy a symphony of flavors with practically zero effort.

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Prep Time 5

Cook Time 5

Course Main Course, Soup

Cuisine American

Equipment

1 gallon freezer bag
1 Slow Cooker
1 Immersion blender

Ingredients

1 Butternut squash peeled and cubed
2 Gala apples diced
1 1/2 cup Sweet onion diced
2 tsp Garlic powder
1 1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg

Day of Cooking:

4 cups Vegetable broth
1/2 cup Coconut cream (from a 14.5 oz can of full-fat coconut milk)

Instructions

Prep/Freezer Directions:

Prepare a gallon freezer bag, labeling according to your preferred method
Add all ingredients, except the coconut cream and vegetable broth, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker Directions:

Dump the contents of the freezer bag plus 4 cups of vegetable broth to a slow cooker.
Cook on high for 5-7 hours.
Blend soup using an immersion blender, high-speed blender, or food processor. (Be sure to vent while blending hot soup).
Stir in coconut cream.
Serve and enjoy!

Keyword Butternut Squash and Apple Soup, Freezer Meal Soups, Plant Based Soup Recipes, Slow cooker soup