Serves: 5
Total Calories: 827
Combine squash, potatoes, apples, onion, water and broth in a crock pot. Cover and cook on low for 5 hours or until potatoes and squash are tender. Add in pumpkin pie spice, pepper and brown sugar; let set for 10 minutes to blend all flavors together. Garnish with finely chopped walnuts. Tip: place the squash in the microwave for 3-5 minutes on high and it will peel easily.
This Apple Butternut Soup recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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