Wednesday Night Kitchen Raid: Slow Cooker Butternut Squash Soup

Wednesday Night Kitchen Raid: Slow Cooker Butternut Squash Soup

wpid-20150217_211453.jpgWelcome to another Wednesday! At least this week is a short week for those of us that celebrated Family Day on Monday. Hooray for the little victories! Another positive thing is that you now have a recipe for a delicious, warm and comforting soup to help you through the (soon to officially be) coldest February on record in Toronto and the surrounding area… That’s so depressing. I want spring.

When looking through my kitchen this morning, I came upon a butternut squash and I thought to myself, “How Perfect!”. If you’ve never had a butternut squash soup before, you are in for a treat. This is also made in the slow cooker, which makes it so easy. Enjoy!

Ingredients

  • wpid-20150217_164803.jpg1 butternut squash
  • 3 small white onions
  • 3 carrots
  • 1 tablespoon vegetable base Better Than Bouillon*
  • 2 cups water*
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2½ tablespoons pure maple syrup

*I use this instead of broth because I think it has a great flavour. It is a substitute for broth so if you don’t have this on hand, use 2 cups of vegetable broth instead.

Directions

  1. wpid-20150217_170100.jpgPeel, seed and cut your butternut squash into cubes. Cut the onions into quarters and slice the carrots. Put all them veggies to the side
  2. If you’re using the Better Than Bouillon, dissolve it into the two cups of water and add it to the slow cooker
  3. Add everything else to the slow cooker (so easy!)
  4. Cook on low for about 6 hours or on high for 4 hours. The great thing about the slow cooker is that you can leave it for longer if you’re at work. Don’t stress about the timing. This is more of a guideline
  5. Purée your soup with an immersion blender
  6. Eat
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4 thoughts on “Wednesday Night Kitchen Raid: Slow Cooker Butternut Squash Soup

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