Such a beautiful fall Sunday, with fall vegetables just waiting to be used in a nutritious way. What I had available to work with today is an average pie-pumpkin, three butternut and two acorn squash, along with a large bag of apples (which I am mostly using for pies and applesauce). With the cool breeze, the leaves falling off the trees, it is definitely fall in New Hampshire.
The following is what I selected to make my awesome, gluten and milk-free Pumpkin-Apple-Butternut Squash Soup. Please note that this filled my slow cooker to capacity. What does that mean? Perfect for a crowd!! Perfect to freeze into individual serving size containers to bring to work and have ready for lunch.
Pumpkin-Apple-Butternut Squash Soup
- 1 nice sized pie pumpkin
- 2-3 Butternut Squash (Oh dear, I used all three so the slow cooker is filled to capacity)
- 4 large sized apples (I used Macintosh, but use sweeter ones if you like)
- 1 medium onion
- 1 – chicken broth (1 quart homemade or 32 oz organic)
- 1 cup Coconut Milk
- 1 Tbsp. Cinnamon
- 1/2 Tbsp. Nutmeg
- 1 tsp. Black Pepper
- 1 tsp. Himalayan Salt (or Sea Salt)
- 1/2 tsp cumin (optional – see note below)
- 1/2 cup brown sugar (optional – it depends on how you enjoy your
- Pre-heat oven to 375 degree F.
- Prepare Pumpkin: Remove stem, cut pumpkin in half and remove strings and seeds (consider the seeds to make for snacks – a yummy recipe to follow)
- Once the pumpkin is cleaned out, place on large cookie sheet, covered in heavy duty aluminum foil. Make sure that the cut side is face down. This allows the heat to cook through, softening the meat of the pumpkin. Bake for 1 – 1 1/2 hrs. You will know it is done when you can easily put a fork through the skin and into the meat of the pumpkin.
- While the pumpkin is baking, peel, cut and clean out your squash removing strings and seeds. Cut the squash into large chunks pieces. In a large kettle on the stove, place the squash chunks in the kettle and cover with water. Boil the squash until fork tender.
- Once the pumpkin is out of the oven and the squash is done cooking, leave to cool, approximately a 1/2 hour. I do this to avoid burning, plus my Ninja blender that I mix it all in has a plastic pitcher.
- Prepare your slow-cooker or large stove top kettle for the cooking process.
- Once cooled, put pieces of pumpkin and squash into your food processor or blender (use metal blades). Before processing, add in some of your chicken broth to give it some liquid, to make the blending easier. You will be doing this a few times until all the squash and pumpkin is completely blended. Add this to your slow cooker or stove top kettle until all the pumpkin and squash is completed broken down.
- Slice and peel your apples and onion. Toss the peels and put the apples and onions into your food processor or blender along with some chicken broth. Blend until fine. Add to your pot of squash and pumpkin.
- All vegetables are now all pre-cooked, and blended into a smooth texture, all waiting within your kettle or slow cooker for the added seasonings.
- Add in your coconut milk (makes for a thick and creamy texture), cinnamon, nutmeg, cumin, Himalayan salt, black peppers, brown sugar and stir.
- Cook in your slow cooker on medium for about two hours or more. I prefer to cook at least two hours, possibly three.
NOTE: If you are not for a rustic or woodsy flavors, omit the cumin. It does provides a slight bite to it that some might not enjoy. By omitting it, you will have a sweeter flavor soup, that most will enjoy. I personally like the sweeter version, but I also like the health benefit of cumin in my food.
NOTE: Brown sugar is optional. I tend to use it in many squash dishes that I make, but not always. It all depends on the company or my preference that day. Of course, if it is not in the soup, and someone you share it with has a sweet tooth, one can always add a 1/2 – 1 tablespoon to their bowl.
Enjoy and be sure to share your feedback.
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor