Lunch & Dinner:

Pumpkin Butternut and Apple Slow Cooker Soup

Nothing says fall better than pumpkin. This soup can be served as a cold appetizer, side dish or delicious warm entree.

Yield 8 Cups
Prep Time 10 Minutes
Total Time 2 Hours 30 Minutes

  • 1 medium onion, coarsely chopped
  • 2 Tbsp butter
  • 2 cups pumpkin puree
  • 2 cups chicken stock
  • 2 cups sweet potatoes, cubed (10 oz frozen)
  • 2 cups butternut squash, cubed
  • 1 medium apple, cored and coarsely chopped
  • 4 Tbsp Nate’s 100% Pure Honey
  • ½ tsp freshly ground black pepper
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • 4 oz cream cheese
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Sauté the onion in the butter. Add to slow cooker with all ingredients except the cream cheese. Cook on high setting for 2½ – 3 hours, until vegetables are very soft. Puree in food processor or blender in batches with the cream cheese. Serve warm or chilled. That’s it!

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