Welcome 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!
- 1 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.
- Peel, seed and cut your butternut squash into cubes. Cut the onions into quarters and slice the carrots. Put all them veggies to the side
- If you’re using the Better Than Bouillon, dissolve it into the two cups of water and add it to the slow cooker
- Add everything else to the slow cooker (so easy!)
- 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
- Purée your soup with an immersion blender