Prep Time: 15 mins
Cook Time: 5 hrs
- 1 (3-lb) butternut squash, cut lengthwise and seeds removed
- 1 TBSP olive oil
- 1 tsp sea salt
- 4 cups chicken broth, divided use
- 1 small apple, peeled and cored
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 bay leaf
- Black pepper and sea salt, to taste
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Rub the squash on all sides with the olive oil. Sprinkle the salt on the cut sides of the squash. Place, cut side down, on the prepared baking sheet. Roast for 35-40 minutes or until flesh is easily pierced with a fork. Remove pan from oven and allow the squash to cool for 15 minutes. Once cooled, scoop out the flesh with a spoon and place in a slow cooker.
- To the slow cooker, add 3 cups of the chicken broth, the apple, onion, garlic, rosemary, thyme, bay leaf, a pinch of pepper, and a generous pinch of salt. Cook on low for 4 hours.
- Turn off the heat and discard the bay leaf. Using an immersion blender, carefully purée the soup until smooth. If the soup is too thick, add additional chicken broth until soup reaches your desired consistency. Serve.