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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butternut Squash Soup-CrockPot Recipe

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This recipe for Butternut Squash Soup-CrockPot is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lbs peel & cube butternut squash
1 cup chopped carrots
1 medium onion, diced
2 cloves garlic, minced
32oz low sodium broth (veg or chicken)
½ tsp salt
½ tsp pepper
¼ tsp cayenne pepper
1 sprig fresh sage
5-7 sprigs fresh thyme

Optional Toppings:
croutons
pumpkin seeds
red pepper flakes
cream (heavy cream, half and half, or coconut milk/cream)

Lightly spray crockpot liner with nonstick spray.
Add butternut squash, carrots, onion, garlic, broth, salt, pepper & cayenne pepper to crockpot; stir to combine.
Lay thyme & sage on top. Cover; cook on low 6-8 hours or high 4-6 hours.
Once cooked and squash is fork tender, remove sage & thyme; discard.
Purée soup with immersion blender or transfer to food processor or blender to purée in batches. If you use a food processor or blender, make sure not to overfill.
Serve soup hot, topped with desired toppings! A swirl of cream, pumpkin seeds and croutons are our favorites!

If having trouble peeling and cubing squash:
Slice the butternut squash in half.
Use a spoon to remove the seeds.
Cut the squash into sections.
Use a paring knife to remove the skin.
Cut the squash into 2-inch chunks.
Directions:
Directions:

 

 

 

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