Roasted Butternut Squash Soup

30 Jan

Nothing warms the tummy like a creamy soup. Here’s a thick and creamy soup made without the use of any cream at all! It’s a great, guilt-free soup on a winter’s night. If you want enough for leftovers or some soup to freeze for later, double the recipe. (I definitely wish I had made more soup – it’s so yummy!)

I cooked the squash and shallots separately from the other ingredients. If you’re feeling lazy and don’t want these extra steps, cut the squash into small cubes and dump the uncooked squash and diced shallot into the slow cooker with all the other ingredients. Then cook everything together on HIGH for 4 hours.

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Ingredients

  • 1 medium butternut squash
  • 1 medium carrot, peeled and diced
  • 1 celery rib, diced
  • 1 Granny Smith apple, peeled and diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 shallot, diced
  • 4 cups vegetable stock
  • 1 tsp maple syrup
  • 1/8 tsp nutmeg
  • dash ground sage
  • olive oil
  • salt, fresh ground pepper to taste

 

Directions

  1. Cut butternut squash into quarters. Coat with olive oil and pepper. Roast at 425°F for about 30 minutes until tender and fragrant. Scoop out the squash flesh and discard the skin.
    DSC05270
  2. Meanwhile, put everything else in a slow cooker. Cook on HIGH for 3 hours.
  3. Sauté diced shallot on high heat for a few minutes until caramelized.
  4. DSC05271Add squash and shallots to the slow cooker. Cook on HIGH for 1 more hour.DSC05274
  5. Puree the soup in a blender or using an immersion blender.

Serve and enjoy! 

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One Response to “Roasted Butternut Squash Soup”

  1. pinkiebag January 31, 2016 at 11:07 am #

    A real comforting soup for the colder months, thanks for sharing, Chloe.
    http://pinkiebag.com/

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