Crockpot Butternut Squash Soup Recipe

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

 

1. Place all ingredients up to and including the vegetable stock into a crockpot on low (around 5 hours cooking time)
2. 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!)
3. Cook for an additional 10 minutes
4. Add salt and pepper to taste
5. Add a dollop of crème fraiche or sour cream to each individual bowl
6. Top with some pumpkin seeds