Butternut Squash soup in the Crockpot
Its Autumn here in Boston. Soon to be winter. With all the cold, windy, wet days, everyone is in the mood for soup. And it’s so nice to come home from a long day at work to dinner being ready.
Hubby threw this together and we had some leftover pumpkin the the fridge from all my pumpkin baking going on. He threw the pumpkin in as well. I think that’s why it’s so dark in color. We really liked this soup. I served it with some crumbled goat cheese on top to add some creaminess. I can’t believe how delicious and healthy this soup is. You should definitely try it.
Butternut Squash soup – from A Year of Crockpotting
1 butternut squash – we used 1 bag frozen butternut squash + 3/4 can pumpkin
2 T olive oil
2 small medium onions, or 2 T onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed – ours weren’t peeled
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp cinnamon
Use at least a 5 quart crockpot for this soup.
Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash use that.
I couldn’t believe how difficult it was for me to cut the squash. My knife got stuck.
Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.
We didn’t do any of that since we used frozen squash. We did cook it in the oven for about 10 minutes to get some of the extra water out of the squash from it being frozen.
Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.
When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.
Blend in small batches with a stand blender, or carefully blend with an immersible wand. We didn’t blend it. I mashed it some with my potato masher, but left it mostly chunky.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Caramelized onions. I would always snarl at them until I actually tried them and realized they are delicious!
Love Fish Taco’s! We like ours with: fish fingers, cabbage and ranch sauce w/ taco seasoning…ummm..
Try the true Mexican way: with shredded, crispy cabbage, it’s so good.
I tried something I thought I wouldn’t like (that’s a very small percentage of the foods in the world!) and I was right, I totally disliked it – and that’s octopus!
Brussel sprouts. I split them in half, and saute them with olive oil, butter, and garlic. They’re my new favorite vegetable, and my wife and I make them once a week.
On a fish taco note, I had always wanted to try them, finally did, and they were terrible. Turns out I tried them at a bad Mexican restaurant, even though the place was always packed. It was sort of a tourist trap, and eventually went out of business. I’d never thought to try them home, that sounds like a great idea.
I just had to comment…I was the same way with fish tacos and then i tried them and LOVED them. I can’t get enough! Glad I’m not the only one
Oh boy fish tacos… when I first heard of them I thought the concept was a terrible idea. I finally let my husband convince me to try them and I of course loved them. Like Nancy said, we eat them the Mexican/Baja way with cabbage. So good!
Now have you tried shrimp tacos?!
I have not tried shrimp tacos. I will have to look into that.
So true!! I always giggle about them too lol. I had this sandwich that sounded so gross I wanted nothing to do with it, then a friend ordered it and made me try it… it was AMAZING!
roasted corn seasoned, mashed and mixed with diced red bell pepper, topped with cheddar, apricotjam and mixed greens, on wheat
The use of sprouts in your tacos is a great idea! I’m going to have to try that!
I’m not a big fan of fish but these look very delicious:) I used to turn my nose up to deep fried pickles but then I finally tried them…they are delicious!!!
I was skeptical of fish tacos until I tried them. Now they are probably one of my top 5 foods. I love mine with cabbage, lime, and pico de gallo
Also used to turned my nose up at fish tacos! Had them again tonight, this time with swordfish nuggets (Hey the bits and pieces were only 4.99 per lb!) DELISH 🙂
Jen, I too was a fish taco “snob” Couldn’t imagine whoever would think to do such a thing. You actually opened my mind up to trying them. I made salmon with taco seasoning ones and we really loved them, thanks to you. I told a friend whose husband goes to Alaska fishing and always brings home lots of salmon and halibut. They are coming over tonight and guess what we are having? SALMON TACOS!! Thanks.
So glad to hear it!