Although I don’t remember every week, I like to participate in Sandra’s “Slow Cooking Thursday” when I can. And today is the perfect opportunity because I have something simmering in the old Crock Pot as I type, so of course it only makes sense to submit the recipe! I’ve been craving butternut squash soup lately. The first time I had it was at a friend’s wedding on the Cape several years ago. I lost the recipe I used to use, but found one in a cookbook I bought last Spring. Then yesterday, when one of my customers started telling me about the butternut squash soup she had made this week, I decided to just make some today. Now, as with any recipe I’ve adjusted it for my own tastes and needs. I cut down on the ingredients because I didn’t want to make quite that much, so I kind of eyeballed everything. I also used fresh, grated ginger instead of the dried, and poultry seasoning because I didn’t have any sage. Close enough, right? I may or may not stir the cream in, I haven’t decided. Might just use it as a garnish, we’ll see. At any rate, here you go:
- 3 packages (12 oz. each) frozen cooked winter squash, thawed and drained OR about 4.5 cups mashed cooked butternut squash.
- 2 cans (14.5 oz each) chicken broth (3-4 cups)
- 1 medium Golden Delicious apple, peeled and chopped
- 2 Tbsp. minced onion
- 1 Tbsp. packed light brown sugar
- 1 tsp. minced fresh sage OR 1/2 tsp. ground sage
- 1/4 tsp. ground ginger
- 1/2 cup heavy cream OR half-and-half
1. Combine all ingredients except cream in slow cooker. Cover; cook on HIGH about 3 hours or on LOW about 6 hours.
2. Puree soup in blender, food processor, or with electric mixer. Return to slow cooker; keep warm. Stir in cream just before serving.
Makes 6-8 servings