Butternut Squash Soup recipe

Excited to use the new crock pot I gave her for Christmas, Elizabeth set out to make some butternut squash soup last week. This recipe is highly recommended as the two coworkers I shared the leftovers with have been clamoring for it. Here's what you'll need:

2 cups of finely chopped onion
1 butternut squash (about 3 lbs), peeled and cubed
4 cups of chicken broth
1.5 cups apple sauce
1.5 tsp. salt
.25 tsp. ground white pepper
.25 tsp. ground nutmeg
.25 tsp. ground cloves
.25 tsp. curry powder
.25 tsp. ground coriander
.25 tsp. cinnamon

After cooking the onions until they're transparent, toss them into the pot with the squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander, and cinnamon. Cover everything up and cook on low (if your pot has settings) for 4 to 6 hours or until the squash is nice and tender.


Unless you like eating big ol' chunks of squash in your broth, we suggest you place the cubes into the food processor and smooth everything out. Once you've gotten all of the squash, cook the soup for an additional 2 to 4 hours.


The cooking times can definitely vary and we've already discovered that what some recipes call for are either way too long or too short for our pot. If you can, check on your dishes every so often - if you can't, just make sure there's enough liquid so your food doesn't get dried out (not a problem with soup).



We tossed some onion garlic croutons into the soup and went at it. I was a bit nervous that it would be too "vegetably" tasting for my liking, but it ended up being really good. It had a pleasant but not overpowering earthy flavor, and the seasoning was spot on. Plus, it's super healthy! Just don't tell the kids.