• 6 cups of veggie stock
  • 3 shallots sliced
  • 2 cloves of garlic
  • 1 medium to large squash peeled and cubed (i used a kabocha)
  • 4 apples peeled and cubed
  • a sprig or 2 of fresh thyme
  • some fresh parsley
  • salt and pepper to taste

i still have apples. tons of apples. actually, as of now, i have about 20 left.  20, can you just imagine the amount i actually had!

apples to me are little tiny gifts from heaven, especially macoun apples. picked straight from the tree, they are something special. they are sweet, crispy, and the aroma, can’t even describe. when we went apple picking i made sure to hit a place that was pick your own macoun apples. i couldn’t not pick them. not only are they my favorite but my whole family adores them.

since it is officially fall and not only are my favorite apples in season but the squash that is out there, i love going to the farmers markets now. you can find them in different shapes different sizes and the colors! bright fall colors. beautiful as a center piece on your tables till eaten and even better when you eat them.

soups in my house are a big hit. you will see during the next couple months (if your just joining me) most of my recipes might be soup related. they go over well and usually are made of all sorts of good veggies my kids especially adore. on cold chilly days, especially days like this here in ny, soups go over well for dinner. add a big chunk of fresh bread and a salad and you have a meal.

i love meatless mondays, not only can we make soups to warm us up, but there are so many veggie soups out there. the possibilities are endless. the great thing about fall and winter squash, you can add fruit to enhance the flavors. herbs such as parsley or tarragon, even rosemary can give your soup a wonderful warm and comforting feeling.

happy meatless monday! make some soup and enjoy this beautiful fall day.

{crock pot} apple squash soup
note: we add pasta towards the end, it is a fun addition for the kids. they love any type of pasta and small shapes such as stars or even letters are fun for them to eat.

  1. in a crock pot add all of the above ingredients. i bundle my thyme and parsley, it gives the soup nice flavor, i remove it when the soup is done.
  2. cook on high 3-4 hours or on low 4-6.
  3. when soup is done and veggies are soft, blend and serve. i like to use my hand blender, (best investment) the best part of using this tool, it can be done right in the the crock pot.
  4. serve as a meal with some fresh bread and enjoy!

this post was entered in  My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend. If you have a blog or not, come join the fun!


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