Yesterday, I roasted 9 winter squash. Most of them were butternut squash. I had received a few in recent CSA pick ups and was also gifted a couple. I decided to make puree out of most of them. We love to have it on hand for muffins and pancakes throughout the year.
After all of the roasting, I had two squash left and decided to make soup.
Ingredients:
- 2 butternut squash, peeled and cubed
- 1 onion, coarsely chopped
- 3 carrots, sliced
- 3 cups of chicken broth
- salt, pepper, thyme to taste
- cream to taste
I love using my crock pot for soup. I added all of the vegetables and broth and cooked it until tender. I cooked it a few hours yesterday, left it on warm overnight and then heated on low most of today. (It didn’t need that long, but it was a timing issue and I didn’t have room in the fridge for a crockpot full of hot soup overnight). Then, I used an imersion blender to make it smooth. I tested for spice and stirred in a 1/2 cup or so of cream.
I served it with French baguette. It was so simple and delicious. We have a few bowls to use as leftovers for lunch and I put a few in the freezer.
With both kids having swim lessons on Thursday, I need to make crockpot dinner a habit.