Butternut squash season is upon us people! And we couldn’t be more excited.
While butternut squash is available all year round, it tastes best in the fall and winter, according to Bon Appétit.
Butternut squash is a favorite fall flavor because of its sweet, yet savory taste, as well as its verstility.
Butternut squash can be made into all sorts of delicious recipes.
It can be made into ravioli, noodles, risotto, and even pie.
But our favorite butternut squash fall recipe is butternut squash soup.
And it couldn’t be easier to make when you make it in a crockpot.
But a good butternut squash soup recipe starts with good butternut squash.
You’ll want to choose one that feels heavy and has a fat neck and a small bulb.
These squashes are sure to have the smallest seed cavity and the most meat.
You’ll also want to make sure that the squash’s skin is hard and lacks bruises or mold.
Dark spots where the squash has been sitting are OK.
You can store butternut squash for a month if you store it in a cool dark place.
Butternut squashes shouldn’t be kept in the refrigerator unless it is already peeled.
Peeled butternut squash should be stored in an air-tight container in the fridge for up to five days.
When you’re ready to make your soup, you’ll have to peel and chop up your squash into cubes.
After that, it’s just a matter of tossing everything into your crockpot and letting it cook.
When it’s done, you’ll just mix in some cream and serve.
Ingredients:
- 1 butternut squash cubed
- 2 tbsp butter
- 1 white onion, cubed
- 1 cup shredded carrots
- 2-4 garlic cloves
- 1 container veggie broth
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp onion powder
- pinch of sage
- salt and pepper to taste
- pinch of cayenne powder (optional)
- cinnamon, nutmeg (optional)
- 1/4 cup of orange or apple juice (optional)
- 1 tbsp of cream to each bowl before serving (optional)
Step 1) Peel and chop your butternut squash into cubes.
Step 2) Toss your cubes into your crockpot.
Step 3) Add in all your ingredients, except for your cream, and stir. Now, if you want a spicy or more fall-centered flavor then you can add in those optional spices. Some like to add in juice for sweetness, but this is up to you.
Step 4) Cover your crockpot and cook it on low for 8 hours or on high for 4 hours.
Step 5) Remove your soup from the crockpot and pour it into a blender. You can also blend it with an immersion blender.
Step 6) Add some cream to each serving or just toss some in the whole pot according to your preference. You can also skip this step if you don’t like your soup creamy.
This will definitely become a family favorite and a go-to recipe on a cool fall evening.
Watch how easy it is to make in the video below!
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