Slow Cooking Thursday: Butternut Squash Soup

slowcookingbanner.jpg 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:

Butternut Squash Soup
Butternut Squash Soup

  • 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

8 thoughts to “Slow Cooking Thursday: Butternut Squash Soup”

  1. Ahh, I have a real soft spot for the slow cooker … we just bought a new one in fact because our old “Smart Pot” was burning everything. But this new one seems good. We made amazing beef burrito filling in it and so-so curried chicken. This sounds good and healthy (assuming you use fat free half and half) and we LOVE butternut squash soup at my house. In fact, just yesterday I found the frozen “winter squash” in the freezer section yesterday and I was overjoyed. Thanks for the link. I’ll have to check it out.

Leave a Reply to Overwhelmed With Joy! Cancel reply

Your email address will not be published. Required fields are marked *