PALEO SLOW COOKER BUTTERNUT SQUASH SOUP
You have probably heard me say this many times now, but I really love soup! I don't care what time of year it is, I am going to make and eat soup. And it doesn't get much easier than this soup. Just throw everything into a slow cooker and walk away! Come home, blend up some soup and you're in business!
I usually look for pre-cut butternut squash at the store if I can find it, which makes this soup even easier. If you have to do battle with a whole butternut squash, the easiest way to do it is to cut the squash in half right where the neck and bottom round part meet, then cut off the top and bottom of the squash. Stand a piece on it's end, grab a sharp chef knife, and shave off the rind. Slice the bottom bulb in half and use a strong spoon to scrape out the seeds and the pulp from the squash cavity. Last, get to chopping!
You can use this recipe as a starting point and experiment with the spices. You can try out different kinds such as nutmeg, cinnamon, ginger, cumin, etc. If you don't have almond milk or allergic to it you can use coconut milk or just increase the amount of chicken stock to 3 cups.
I usually look for pre-cut butternut squash at the store if I can find it, which makes this soup even easier. If you have to do battle with a whole butternut squash, the easiest way to do it is to cut the squash in half right where the neck and bottom round part meet, then cut off the top and bottom of the squash. Stand a piece on it's end, grab a sharp chef knife, and shave off the rind. Slice the bottom bulb in half and use a strong spoon to scrape out the seeds and the pulp from the squash cavity. Last, get to chopping!
You can use this recipe as a starting point and experiment with the spices. You can try out different kinds such as nutmeg, cinnamon, ginger, cumin, etc. If you don't have almond milk or allergic to it you can use coconut milk or just increase the amount of chicken stock to 3 cups.
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Paleo Slow Cooker Butternut Squash SoupPrep time: 20 mins Cook time: 6-8 hours Servings: 4-6
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Ingredients:
- 6 cups chopped butternut squash (3 pound squash)
- 2 medium apples, peeled, cored and chopped (I used granny smith)
- 2 medium carrots, peeled and chopped
- 1 small white onion, chopped
- 1 clove of garlic, chopped
- 2 cups chicken stock (or more if desired)
- 1/2 tsp. dried sage
- 1 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 cup almond milk
TOPPING
- 6 slices bacon, cooked and crumbled
- Dried parsley or chopped chives (optional)
Equipment:
- Slow Cooker
- Cutting board
- Chef knife
- Measuring cup and spoons
- Blender or Immersion Blender
Directions:
1. Place squash, apples, carrots, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the almond milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired.
3. Add additional sea salt and pepper to taste. Serve with chopped bacon and dried parsley as a topping.
- 6 cups chopped butternut squash (3 pound squash)
- 2 medium apples, peeled, cored and chopped (I used granny smith)
- 2 medium carrots, peeled and chopped
- 1 small white onion, chopped
- 1 clove of garlic, chopped
- 2 cups chicken stock (or more if desired)
- 1/2 tsp. dried sage
- 1 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 cup almond milk
TOPPING
- 6 slices bacon, cooked and crumbled
- Dried parsley or chopped chives (optional)
Equipment:
- Slow Cooker
- Cutting board
- Chef knife
- Measuring cup and spoons
- Blender or Immersion Blender
Directions:
1. Place squash, apples, carrots, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the almond milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired.
3. Add additional sea salt and pepper to taste. Serve with chopped bacon and dried parsley as a topping.
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