I am clearly at that point in my life where I cannot make a meal that doesn’t involve a slow cooker. It’s easily my best friend right now because I can’t find enough time to even shower, never mind cook an entire dinner.
I love when fall comes around because it gets me excited for all the meals that come along with it. I have an unhealthy obsession with butternut squash soup and decided it was time to attempt my own at home. I found the perfect recipe and adjusted it slightly so that it was to my liking. I based my recipe off of this one here.
- 2 cups chicken broth
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Gala apple, cored and diced
- 1 medium (uncooked) butternut squash, peeled, seeded and diced
- 1 sweet onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- pinch of ground cinnamon and nutmeg
- (garnishes: candied pecans & a sprinkle of nutmeg)
- Add chicken broth, garlic, carrot, apple, butternut squash, onion, salt, pepper, cinnamon and nutmeg to a slow cooker. Toss to combine.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
- Use an immersion blender to puree the soup until smooth, if you have one. If not, you can transfer the soup in two batches into a traditional blender, and puree until smooth. Just be careful since the soup will be very hot. Taste, and season with additional salt and pepper if needed.
- Serve warm, with optional garnishes if desired.