Monday, September 14, 2020

Butternut Squash and Sweet Potato Crock Pot Soup!

Fall isn't here yet in the south, but my mind is telling me it is. With that I wanted to make some butternut squash soup. 

I am a huge fan of crock pot cooking and for that I am grateful because we spent this summer with no AC. 

In the south. 

Grilling and crock pot cooking saved me from heating up the house even more to try and make some decent food. This girl cannot live on pbj's all summer, I need a hot meal once in a while. 

So lets talk about this beautiful soup!!

I got two beautiful butternut squash from my garden and wanted to make soup. They were a bit on the small side, so on the fly I added some sweet potatoes.  Thus the name of the soup :)

Here's what you need:

Makes 4 servings

7 - 8 cups of butternut squash (if you don't have enough, throw in some sweet potatoes)
2 stalks of celery
1/2 onion
1/2 c carrots
3 cloves garlic
3 cups broth
olive oil
herbs of your choice
sour cream
crispy fried bacon.

Let's break it down!

Chop onions, celery, carrots and garlic and saute them in a small amount of olive oil until tender and add salt and pepper. While this is simmering, start the impossible job of peeling the butternut squash. Now that I found out I can buy them at the store already cubed...Never again.

As stated earlier, I didn't have enough squash, so I made up the difference with sweet potatoes. 

Now chuck it all into your crock pot - raw!

Add the sauted veggies and 3 cups of stock. I used veggie stock because I am 3/4 vegan. Chicken stock is great, but beef seems to over power the taste for some reason - IMHO

Now herb it up the way you want!

I used thyme and red pepper flakes for this batch. 
I have used sage, rosemary, cinnamon, nutmeg, cardamon and I have even added a couple of apples, IT WAS SO GOOD!!!!

Set it to high for 4 hours or low for 8 hours. You judge the time by your cooker :)
You can also simmer this on the stove in a lidded pot, or in a slow oven of about 325 degrees in a dutch oven. 

Bottom line - simmer slowly until everything is super tender.

Now that this has simmered all day, and the house smells amazing, hit this mess with an immersion blender.

If you don't have an immersion blender, try a drink blender, food processor, ninja, or even a hand mixer for this soup. Get creative!!!

Speaking of creative, here, if you want, you can add in a bit of butter, or some heavy cream. Trust me, if I could tolerate the cream, I would be adding 1/2 c heavy cream in this mess. 

Note: If you are going to add cream, just cut back the same amount of broth so it doesn't get too runny. 

You want it nice and smooth. 

My mouth is watering writing this post!!!

This soup is my husbands favorite. 

It really is a no fuss no muss kinda soup. 

Honestly I think it took longer to peel, clean and cube the squash than it did to simmer in the crock pot!

Big Daddy likes a blop of sour cream and crumbled bacon on the top of his. I eat mine plain - remember I am 3/4 vegan :)

Here it is, super easy amazing hearty soup for fall, or any time. I hope you like it!!

Leave a comment below if you made the soup, and if you made any changes to the recipe to fit your tastes!!

More crock pot recipes coming!!!

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