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This is DELICIOUS! I made it last night and my ‘boys’ licked their bowls clean (not really…)! 😉

Slow Cooker Butternut Squash Soup

Ingredients:

6 cups chopped butternut squash (3 pound squash)
2 medium apples, peeled, cored and chopped (I used granny smith)
2 medium carrots, peeled and chopped
1 small white onion, chopped
1 clove of garlic, chopped
2 cups chicken stock (or more if desired)
1/2 tsp. dried sage
1 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1 cup half and half or heavy cream OR milk of your choice

Directions:
1. Place squash, apples, carrots, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the half and half or milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired.
3. Add additional sea salt and pepper to taste.

I forgot the garlic and it was not a problem at all. I also DOUBLED the recipe, adding a bit more of each spice than called for. I topped it with roasted and salted pumpkin seeds. You could use bacon, too… 🙂

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