Hello friends!
Autumn always brings out the desire for comfort.
Whether it be lighting a candle, sitting by the fire with a cup of tea,
reading a book all curled up with your favorite blanket
(and maybe a feline friend as a bonus!)
Making soup falls into this "comfort" category too...
soup just feels right during autumn!
I have wanted to try making butternut squash soup
from scratch now for several years...
I make pumpkin soup each year,
but never tried butternut squash.
Here is the recipe that I worked out after some trial and error...
you can add the sweet potatoes or leave them out.
(I think next time I will leave them out)
Enjoy!!
Ingredients
1 butternut squash (peeled, seeded and cubed)
(or save yourself and buy it already cubed in the produce section!)
1 sweet potato (peeled and cubed)
(you can eliminate this if you want to)
1 apple (cored and diced)
1 medium onion (diced; approx. 6 oz)
1 sprig fresh sage
1/8 tsp ginger
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp brown sugar
1 tsp honey
2 cups vegetable stock
*************************************
1/4 cup half & half
sea salt to taste
freshly ground black pepper to taste
crème fraiche or sour cream
pumpkin seeds
Directions
- Place all ingredients up to and including the vegetable stock into a crockpot on low (around 5 hours cooking time)
- When done cooking, remove the sage, add the half & half and use an immersion blender to puree the ingredients (I used a regular blender and blended in small batches but an immersion blender is easier!)
- Cook for an additional 10 minutes
- Add salt and pepper to taste
- Add a dollop of crème fraiche or sour cream to each individual bowl
- Top with some pumpkin seeds
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