Butternut Squash soup in the Crockpot

Friday, November 7, 2008

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.

Main Meal

4 comments »

17 Responses to “Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls”

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Megan — January 10, 2011 at 5:20 pm

I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.

All the flavors sound incredible!
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Lauren — January 10, 2011 at 5:23 pm

1. Pumpkin cinnamon rolls are fabulous, and these look great!
2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).
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Boston Food Diary — January 10, 2011 at 5:30 pm

These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!
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Bridget — January 10, 2011 at 5:42 pm

No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!

Oh well, I suppose it’s worth it to find about this great freezing trick!
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Anonymous — January 10, 2011 at 6:03 pm

Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.
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Fun and Fearless in Beantown — January 10, 2011 at 6:04 pm

Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!
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stephchows — January 10, 2011 at 6:09 pm

ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂
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Rhondi — January 10, 2011 at 6:14 pm

Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.
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Jen — January 10, 2011 at 6:20 pm

Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.
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Christina — January 10, 2011 at 7:31 pm

I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.
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In and Around Town — January 10, 2011 at 7:40 pm

These look great – the pumpkin is such a nice touch. Love the freezing tips!
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EliFla — January 10, 2011 at 9:47 pm

Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
Ciao Flavia
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innochkaskitchen — January 11, 2011 at 12:25 am

Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!
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Michael - Innkeeper — January 11, 2011 at 1:29 am

pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!
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Kerstin — January 12, 2011 at 3:29 am

I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.
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Torviewtoronto — January 12, 2011 at 4:27 pm

delicious a favourite I make similar
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Tiffany @ Triple Crème Decadence — February 20, 2014 at 2:56 pm

I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!