I must admit, the Fall is hardly my favorite season; however there is something about the harvest of tummy pleasing foods that gets me through the season. So with that spirit in mind, today I’ll be sharing my recipe for a delicious, heart-warming butternut squash soup.
This is a great soup to pull together for holiday company or simply for a mid-week meal.
Here’s what you’ll need:
- 1 large butternut squash
- 2 inch piece of peeled and grated ginger
- ¼ teaspoon of cinnamon
- A pinch of nutmeg
- 1 tablespoon of dark brown sugar
- 4 cups of chicken broth
- Sour Cream
- Salt and Pepper to taste
Begin by preparing your squash. Slice off the top, then half the squash lengthwise. Grab a spoon and scoop out and discard the seeds and stringy pulp.
Then begin carefully removing the exterior skin. Make sure you have a steady surface and good cutlery, otherwise this could happen (LOL). At least the force was with me as I proceeded.
Once the skin is removed, cut into chunks and place in your slow cooker. Sprinkle with a little salt and pepper. Next add the ginger, cinnamon and nutmeg. If you would like to bring out the flavors of these ingredients more, you can sauté quickly in some butter for a minute or so before placing in the crockpot.
Pour in the chicken broth, cover and cook on your crockpot’s high setting (~3 hrs until the squash is soft and breaks apart with a fork).
When your 3 hours is up, remove the lid and begin carefully spooning some of the mixture into your blender or food processor. In stages, blend the mixture together and return to the pot until you have a smooth puree.
Guess what? You’re done! I know, simple right? Dress this beautiful orange soup with a dollup of sour cream, chopped chives and sprinkle with pepitas. The family will think you have slaved in the house all day long to produce such a sophisticated and gorgeous dish. In my case I can use my band-aid to sell that story 😉