Ingredients:
- 4 lbs butternut squash, peeled and cubed
- ½ onion diced
- 1 honey crisp apple, peeled and diced
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp Cinnamon
- ½ tsp turmeric
- 4 cups low-sodium chicken bone broth
- 1/8 cup toasted pumpkin seeds
Directions:
- Combine all ingredients to the crock-pot. Cover and cook on high for 4 hours.
- Use a handheld blender to blend the soup in pot until smooth.
- Top with toasted pumpkin seeds.
Nutritional info per serving: Serves 8
Calories: 128
Protein: 9 g
Fat: 2 g
Carbs: 25 g