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.

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14 Responses to “Oven Roasted Chickpeas”

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    Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

    I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!

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    Kathy Day — February 1, 2011 at 5:22 pm

    Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!

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    Cathy — February 1, 2011 at 5:26 pm

    looks good! I saw a recipe from the whole living magazine last week that I was going to try too.

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    Pyjammy Pam — February 1, 2011 at 6:38 pm

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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    Janelovrut — February 2, 2011 at 12:50 am

    Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!

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    Sarah C — February 2, 2011 at 12:52 am

    I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

    I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!

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    Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

    Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!

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    Shannon — February 2, 2011 at 5:21 am

    love the smoked paprika 🙂

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    Jessica — February 2, 2011 at 5:46 am

    I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉

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    Katie — February 2, 2011 at 2:17 pm

    Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..

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    Neev — February 4, 2011 at 1:17 am

    Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
    Neev

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    Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

    How interesting! I love chickpeas and am going to make these this weekend! Thanks!

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    Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

    Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.

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    Pyjammy Pam — March 30, 2011 at 11:26 am

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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