Butternut Squash Soup

So far it has been a busy new year of cooking, though not much has made it onto the blog yet (a problem that is about to be resolved!). Most recently seen/tasted in my kitchen:

Bone Broth

Chick Pea and Kale Soup

Cauliflower Mashed Potatoes

Butternut Squash Soup

Tomato Soup

Parmesan Zucchini Bites

Lemon Tart

Goat Cheese Lemon Tart

Chocolate Mocha Tart

Apple Tart

Sourdough Pancakes

And all original recipes! Okay, so the tomato soup and apple tart both need a little work, but the rest are wonderful! (Hey, we can’t all be perfect on the first try) I’d say it’s a pretty good way to start off the new year.

Every Christmas I treat myself to a new kitchen gadget or two. This year, it was a crock pot and a mandolin slicer. Now someone tell me – why did it take me this long to get a crock pot?! Making soups is so easy now. There is no splatter, and I can cook soups overnight or even leave my apartment without fear that my kitchen will burn down.

So I happily waltzed out of Bed Bath and Beyond with the crock pot that my mother recommended. What did I find when I got home? Yes, I loved all of the settings and the digital timer, but it was gigantic! Much bigger than I anticipated. (Yes, I should have probably done a little more research). It’s basically the size of a cauldron. 6.5 quarts. I’m only one person, with one boyfriend and a cat. How much can we eat? I guess this means we need to have a lot of dinner parties….

This recipe can be made in a crock pot or on the stove, is very allergy friendly, and is ridiculously easy. But don’t tell your friends that. Tell them you labored over a hot stove for hours just for them and ask them to please refill your glass of wine. 🙂

Butternut Squash Soup


1 medium butternut squash, cubbed

5 cups broth

1/2 medium onion, sliced

2 tsp cinnamon

1 tsp pumpkin pie spice (optional)

Dash of salt and pepper

1.       Place all ingredients in a crock pot and cook on high heat for 2 hours, until squash is soft. If you are making this on the stovetop, cover the mixture and bring it to a boil. Turn heat down and simmer for another 30 minutes or until the squash is soft.

2.       Let cool completely

3.       Blend all ingredients together in a blender (you don’t want to place very hot ingredients in a blender, as recommended by Blendtec and several other brands)

4.       You can now reheat on the stove top or freezer for later use.

5.       Garnish with black pepper


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