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Tuesday, February 10, 2015

Soup for Snow Day(s)


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 difficult challenging. So, I followed an online tip and roasted it first, which seemed to give the soup a richer flavor. 

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
  1. 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. 
  2. Cover and cook on low for 6 to 8 hours, or on high for 4 hours. 
  3. 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.
  4. 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.

11 comments:

DeniseinVA said...

Good morning! What a delicious sounding recipe. I have never had a butternut squash soup before. Will have to give this a try.

Out on the prairie said...

One of my favorite ways to eat this squash. I interchange squash, pumpkin or sweet potato in any recipe, but the squash is best for soup. I have a couple still, this is the last month I usually keep them fresh.

gigihawaii said...

I have never tasted such a soup, but like the tip about roasting the squash before cutting it.

Joseph Pulikotil said...

Hello greeting and good wishes.

Very interesting recipe and the soup looks delicious.

Best wishes.

Sandra said...

Ok, i am going to tell you what i thought when the first photo came up even after I had read the title. it looks like vanilla ice cream floating in carmel sauce.. or so i wish. LOL also a healthy choice. it does sound good

William Kendall said...

I imagine my mother would have liked that.

Emma Springfield said...

That looks so good. One of my favorite things to do on a rainy day is to cuddle up on the couch by the window with a soft warm blanket, a cup of tomato soup with plenty of nutmeg sprinkled on top, and a good book.

Gill - That British Woman said...

that sounds so good with the apple and onion added.

Elaine said...

Mmm, looks good! I do like putting things in the crockpot.

Lois Evensen said...

Yum!

R. J. said...

The ingredients include many of my favorites so it's a keeper. Some of my family are on a paleo diet and this is good for that requirement.

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