If you follow us on instagram, you’ll know I’ve been loving butternut squash these days! This soup is smooth, full of vegetables and the perfect addition to your winter soup rotation!
A few thoughts –
- The crockpot changed my life when it comes to cooking a butternut squash. I put one in on low and let it cook 4-6 hours. No water. No fuss. When its soft all through, let it cool. A hot squash is a real pain. Peel with a knife or vegetable peeler and remove seeds. I then add it directly to the soup or throw it in the fridge for an easy dinner later in the week.
- I once made this soup with smoked paprika and it was delicious! I highly recommend – unfortunately I ran out of smoked paprika. 🙁
- An immersion blender will be a HUGE help when it comes to homemade soups (and baby food for that matter). Otherwise you have to transfer the hot soup to a blender and that can be downright dangerous and explosive! S great one can be found here.
- 1 fully cooked and peeled butternut squash *see post for cooking tips*
- 1-2 tablespoons of olive oil
- I medium yellow onion, minced
- 3-5 cloves of garlic
- 2 medium apples, peeled
- 4 cups bone broth, chicken stock or chicken broth
- ½ Teaspoon ground sage
- Salt and pepper to taste
- Saute onion and garlic in olive oil until it starts to brown
- Add cooked butternut squash and apples
- Pour in bone broth or stock. If your squash was small add only 1-2 cups of water. If it was large, you can add more.
- Add desired spices.
- Simmer for 30ish minutes.
- Puree until smooth with immersion blender.
- Serve piping hot with grated parmesan and black pepper.
I hope you enjoy this easy and delicious soup! I like to serve it with a crusty bread or grilled cheese sandwich. What are your favorite winter soups??