Roasted Butternut Squash Soup in the Crock Pot Pin It

I love Sunday Supper… it’s my favorite day to cook because I can be lazy and set my pace.

Have a cup of coffee after breakfast and get all the ingredients together.

AND today it’s me and Dave Mathews together in the Kitchen! WooHOO!

Oh Yeah Baby!

That’s right…well OK so the truth is I’m cooking and he’s singing but this is my blog and I can make anything happen!

Crashhhhhhhhhhh…Into… MEEEEEEEEEEE!

OK…OK…Who’s ready to get started?

But first….

PLEASE PLEASE PLEASE use special caution when cutting the Squash in half.

READ – you could cut your hand off!!

Make sure the knife is sharp…. lay the squash down on it’s side on a chopping board and move everything OUT OF THE WAY.

Then… with a karate type motion chop your knife right in the middle lengthwise.

HIYA! Take that!

Whew… this is where the fun begins. You can probably skip the gym after this.

Use all your force to push the knife all the way through the squash. Don’t give up… it will happen.

YOU WILL WIN against the squash.

And when you finally get it cut and see the beautiful inside… and smell how good it smells… you will be ready to go to the next step.

BUT whatever you do DO NOT try to remove the skin with a potato peeler to save time.

You will FAIL and you will kick yourself for not listening.

Roast the damn thing… that is what your oven is for.

OK… That is my PSA (Public Service Announcement) for the day you can thank me later.

NOW for the rest of the fun!

Let’s GO!

Roasted Butternut Squash Soup in the Crock Pot

Roasted Butternut Squash Soup in the Crock Pot

Ingredients

  1. 1 large butternut squash
  2. 2 tablespoons olive oil
  3. Sea salt
  4. Black pepper
  5. 2 small medium onions chopped
  6. 4 cups broth, chicken or vegetable
  7. 2 small apples, peeled and cubed
  8. 1/4 teaspoon nutmeg
  9. 1/4 teaspoon cloves
  10. 1/4 teaspoon coriander
  11. 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 425
  2. Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife.
  3. I couldn't believe how difficult it was for me to cut the squash. YOUR knife WILL get stuck.
  4. Scoop out the seeds and stringy pulp.
  5. Drizzle with EVOO olive oil on the inside of the squash and season with sea salt and pepper
  6. Roast it in the oven at 425 degrees for about 45 minutes
  7. Once it is soft, remove from oven and scoop out the inside.
  8. While you are waiting on the squash to roast plug in your crock pot and turn to high.
  9. Add the broth, and the onion and apple.
  10. Stir in the spices. Cover to let it heat.
  11. When the squash has finished roasting, add it to the pot.
  12. Cover and cook on low for 6 to 8 hours, or on high for about 4.
  13. Blend in small batches with a stand blender, or carefully blend with an immersible wand.
http://clinktimes.com/2013/03/10/roasted-butternut-squash-soup-in-the-crock-pot/

* Adapted from Crock Pot 365 *

Serve with a salad of mixed greens and balsamic vinegar dressing and top with a dollop of Herbed Sour Cream (see recipe below). MMMMM!

Goes great with a Shiraz or Cab… or really anything you like.

There are no WINE rules at my house… you drink what you like!

CLINK THAT!

My favorite topping for this soup is Herbed Sour Cream. Mix the following ingredients together and put a dollop or two on the top of each bowl. Garnish with a fresh sprig of sage.

  • 1/2 cup sour cream
  • 1 teaspoon finely chopped fresh thyme
  • 1 Tablespoon Finely chopped fresh sage

If you try this recipe… please leave comments and tell me what you think.

Until next time….

CLINK!

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