Soup — it's comfort food.
Especially when the weather outside is cold and/or snowy. And, I like making it. This is an easy recipe. Best of all, aside from the butternut squash, I had the other ingredients in the fridge and pantry.
Another plus, it's also a healthy recipe.
While this isn't the first time, I've made butternut squash soup, it was the first time I tried a crockpot version that included apples and onions. Also, it was the first time, I roasted the squash instead of peeling and cutting it into pieces.
Let me tell you (if you don't already know) peeling any really hard squash like butternut squash is always
Cut butternut squash and scoop out seeds and stringy pulp. Brush olive oil on the inside of the squash and roast in a 400-degree oven for 15-20 minutes until you can peel the skin away from the flesh or the pulp is soft when you stick a fork in it.
Crockpot Butternut Squash Soup
This full-flavored soup is rich and flavorful and contains no butter or cream despite its creamy texture. You'll need at least a 5 quart crockpot for the ingredients.
- 1 large butternut squash
- 2 TBSP olive oil
- 1 medium onion, peeled and diced
- 4 C chicken or vegetable broth (low-sodium)
- 1 medium apple, peeled and cubed
- 1-1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp ground cinnamon
- When the roasting is done, scoop out the flesh and put in the crock pot. Add chicken broth, onion and apple, then stir in the spices.
- Cover and cook on low for 6 to 8 hours, or on high for 4 hours.
- Blend in small batches with a stand blender, better yet use an immersion blender and blend right in the crockpot. Add more chicken broth, as needed to thin out the soup while blending.
- Serve with a dollop (or more) of sour cream or plain yogurt.
This soup was part a weekend evening meal that was served with a side salad and a glass of wine — an easy and relaxing dinner for any evening.