Cook Local – Butternut Squash Soup
I have a deliciously easy, souper tasty fall soup to serve up to you today! At the farmer’s market I’m starting to see loads of beautiful fall squash, spaghetti squash (so yummy!) and butternut just to name a few. So today seemed like the perfect time to share this easy soup.
If you like Butternut Squash Soup, you’ll love it… if you like Panera Bread’s Butternut Squash Soup… then I will save you a ton of money, because this tastes just like it – even better some say and it cost pennies to make!
You will simply pile everything in the slow cooker. Set it and forget it – then eight hours later use an immersion blender at the end to cream everything together, no need to dirty another dish! And while it is cooling off, toast some pumpkin seeds for garnish. I enjoyed the crunch these gave the soup. No pumpkin seeds? Try some toasted pine nuts – those would be equally delicious!
What do you think? Are you ready to give this a try?!! Love this soup! Let’s get cooking!
p.s. save out 1 cup of this soup & pop it in the freezer. I’m sharing a round-two recipe next week utilizing those leftovers!
- 5 cups squash (for me this was one medium squash)
- 1 14 oz. package frozen butternut squash, thawed
- 1 yellow onion, roughly chopped
- 1 granny smith apple, peeled and chopped
- 1 8oz. package cream cheese
- 1 teaspoon yellow curry powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon garlic
- pinch red pepper flakes
- 3 tablespoons honey
- 2 cups vegetable stock
- 1/4 cup pumpkin seeds (optional)
- Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese.
- Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well – add the honey and stir again.
- Pour in the vegetable stock and cover. Set the temperature to low. It will take 8 hours and the soup will be done. After 8 hours, unplug and using an immersion blender, blend the soup until it is a creamy consistency.
- Toast the pumpkin seeds – using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown – takes about 5 minutes. Remove from the pan immediately – if you leave them in the pan, even though you’ve removed the pan from the heat, the residual heat may burn the seeds (happens really quick!).
- Serve topped with toasted pumpkin or pine nuts, delish!
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