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.


  • 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.


 Posted by at 10:27 PM