Monday, March 12, 2012

Slow Cooker Butternut Squash & Apple Soup

Sounds interesting, right? Ninety-nine percent of the time Reagan loves what I cook. The other one percent stems from a time I cooked a butternut squash. Reagan tried to force himself to eat dinner before saying he "wasn't hungry." Um, yeah right.

Reagan was out of town last week competing in a national moot court competition, so I decided to try out this butternut squash recipe from Clean Eating Chelsey.

Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups
Difficulty: Easy
Prep Time: 15 minutesOctober 27, 2011 019
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes
  • 3 pound butternut squash
  • 2 granny smith apples, peeled and diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup water
  • salt and pepper to taste
  • nutmeg and cinnamon to taste
Directions: Begin by peeling your butternut squash with a vegetable peeler. Once peeled, cut into 1 inch chunks and place in a slow cooker. Next, peel and dice your apples – toss them in the slow cooker along with the diced onion and minced garlic cloves. Add your vegetable broth and water. Cover and heat on low for 6 hours. When 6 hours have passed, transfer your soup to a blender and puree until smooth. Season with salt, pepper, cinnamon, and nutmeg to taste.

If you can get over the fact that the soup has the consistency of baby food, it's pretty tasty.

Oh, and Reagan's team won the competition and is headed to Chicago for nationals in a month. You could say I'm proud of my favorite (future) lawyer! Pin It

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