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.
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!
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