Golden Vegetable Soup with Butternut Squash

This is a simple, versatile golden soup with chunky vegetables, easy to prepare in a slow cooker.

Ingredients

1 small butternut squash, peeled and cubed (about 2-1/2 c), may substitute any fresh or frozen winter squash
1 c. carrot, sliced
1 c. celery, sliced
1/2c onion chopped
2 cloves garlic diced
1/4 med. granny smith apple, diced
1 tsp olive oil
4c low sodium vegetable broth (for lowest sodium, use no salt added bouillon or homemade stock)
fresh parsley/ lemon pepper to taste(optional)

Directions

To prepare butternut squash: Use a vegetable peeler to remove skin from squash. Cut squash in half lengthwise, and remove seeds. Lay each half cut side down to cut into cubes.

Heat onion,garlic, and celery briefly in olive oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer until carrots and squash are tender.

With a slotted spoon, remove one cupful of vegetables from the broth. Place in blender, using sufficient broth to puree. Add vegetable puree back into soup pot. Season to taste with fresh
herbs, desired spices and serve.

Variations: Add cooked beans such as garbanzos, red lentils or yellow split peas, whole grain pasta, rice or barley. May be prepared with chicken broth and meat if desired.

Number of Servings: 8