Butternut Squash Soup

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It’s another Meatless Monday!  I love fall food and winter food.  It’s the time of year crockpots are utilized to make soups, stews and hearty warm meals.  Soups made in the crockpot are so easy, simple, healthy, and delicious.  There is hardly any food prep and you can get this going before you head to work.  This soup is vegan/vegetarian friendly, but you don’t have to remind your family of the missing meat if you are typically big meat eaters.  Serve this with a salad or some fresh French bread and you’re set!  Done!

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To be honest with you, this soup somewhat surprised me on how well it turned out.  It totally surprised my husband though.  We ended up eating in shifts because of our schedules and I ended up grabbing my bowl of soup first.  Once I was done, I told him I was excited how well it turned out because it only had a handful of ingredients.  Then, I proceeded to list the ingredients for him.  He responded with “so it’s savory and not sweet?”  Correct.

So, he ducked out to grab his nice hot bowl of soup from the crockpot and have his dinner.  After he was done, he made the comment, “Wow! That was better then I was expecting!” I responded, “I know!”  It’s that good.

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Butternut Squash Soup
2 medium butternut squash
3 cups water
2 T. “Better then Bouillon” Vegetable
1/2 yellow onion, diced (approximately 3/4 cup)
1 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. pepper

1. Wash squash.  Cut in half, down the middle from the top.  Using a spoon, scoop out all the seeds and discard.  Remove all of the outer skin of the squash (similar to peeling a potato, you want to take the skin off and leave as much of the inside vegetable as possible).  I do this with a knife and I tend to cut the squash into smaller chunks to make it more manageable.
2. Cut peeled squash into smaller pieces, approximately quarter-sized and place in crockpot.  Add remaining ingredients.
3.  Cook on high for 3-4 hours or low all day.   Either use a potato masher or an immersion blender (Find one here: Cuisinart Immersion Blender) to puree the squash into a creamy soup.  Serve and ENJOY!

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Notes: I like using my immersion blender for things like this.  Making soups creamy while keeping them in the crockpot and not scratching the crockpot insert.  Quick and easy and keeps the mess to a minimal.

Happy Fall!

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