Today was one of those cold blustery autumn days that make you crave a warm and comforting bowl of soup. As my husband got to work clearing up the carnage from the previous night’s storm, I began preparing this delicious soup.

This recipe is a really easy crockpot recipe. The hardest part is roasting the butternut squash before plopping it into the crockpot to simmer all day long. Roasting the squash could be optional, but trust me it really ups the flavor. Let’s get started making this delicious comfort food!

TIPS!

Butternut squash soup cannot be canned, because of its density it is not safe. I’ve found the best way to save these scrumptious left overs is to freeze them in individual servings. To do this scoop the soup into silicone muffin liners and allow to freeze for 2 hours. Then remove the soup from the cups and place into a gallon size freezer bag to store. Will last up to 3 months frozen!

Butternut Squash Soup

Course: DinnerDifficulty: Easy

Servings

8

servings

Ingredients

• 1 large butternut squash
  1 sweet onion

• 2 large carrots

• 2 cloves garlic

• 2 tablespoons fresh ginger, grated

• 3 tablespoons butter, melted

• 1 tablespoon honey

• 1 tablespoon coconut sugar (or brown sugar)

• 1/2 teaspoon cinnamon

• 1 teaspoon curry powder

• 3/4 teaspoon sea salt

• 1 teaspoon lemon juice

• 1/2 cup apple juice

• 2 cups chicken broth

• 1/2 cup water

• 3/4 cup unsweetened almond milk

• 1/2 cup pumpkin puree

Directions

• Preheat oven to 350 degrees Fahrenheit. Cut butternut squash lengthwise and scoop out seeds. Place butternut squash cut side down on a baking sheet and bake for 45 minutes.
• Remove squash from the oven and allow to cool until it is able to be handled comfortably.
• Once cool, scoop flesh from the skin and place into a crockpot.
• Place all other ingredients into the crockpot and cook on low for 6-8 hours.
  
• Once cooking time is done, blend soup with an immersion blender until smooth.
• Enjoy hot!