Butternut Squash & Pumpkin Soup

So….you’d think I’d be posting all the pumpkin recipes in the fall…but guess what?

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Someone had a TON of leftover pumpkin in their pantry to get rid of, and what better way to spend a cold winter’s day than with soup!  Oh, and pie….always pie

Of course I am always down for pumpkin no matter what time of year it is.  Haters gonna hate on the middle-of-July-wishing-I-could-have-an-out-of-season-Pumpkin-Spice-Latte -right-now type of person  —> ME.  #PSL #pumpkinspice #pumpkinspice4life .

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I digress….

 

Oh how I love love love this recipe, and I know you will too!  Just scroll on down to learn more!

 

You will need: 

A large crockpot/slow-cooker

Potato peeler

Cutting board

Large, sharp knife

Cookie or ice cream scoop

Wooden spoon

Measuring spoons and cups

Potato masher, OR immersion blender/regular blender (optional)

Ingredients: 

1 large butternut squash, peeled, seeded and diced

1 medium yellow or white onion, diced

2 medium apples, diced (I used pink lady)

1 cup of baby carrots, whole or diced

1 Tablespoon of fresh minced garlic

2 cups of Chicken stock

1/2  of a 15. oz. can of pure pumpkin

3 Tablespoons of dark brown Sugar

1/2 brick of Cream cheese

1 teaspoon ground Sage

3 teaspoons of Nutmeg

2 teaspoons of ground ginger

1 Tablespoon of curry powder

Cinnamon to taste

Salt and Pepper to taste

You can also place a few dried chilies in the soup for extra spice

Sour cream for garnish if desired

Paprika for garnish

Directions: 

  • Begin by peeling the butternut squash, cutting it in half, scooping the seeds and pulp from the center, and cutting into chunks.
  • Next, dice up the apples, onions, carrots and garlic.
  • Place all produce into the crockpot, followed by the stock.  Pour slowly to ensure no splashes or spills!
  • Place the rest of the ingredients (pumpkin, sugar, cheese and spices) into the crockpot and cover with the lid.  Ensure the cream cheese sits right on top so it won’t scald on the bottom.  You can also add this during the last hour of cooking.
  • Set the cooker to low for 6-8 hours.  Stir occasionally (if possible) to prevent burning on the bottom.  If you have less time, try putting it on high for 4 hours.  Be sure to stir!
  • After ingredients have mostly turned to mush, remove the lid and using the potato masher, smash the ingredients gently until you have a chunky soup.

 

  • If you wish it to be smoother, depending on what kind of tools you have at home, you can do one of two things:

 

  • Using a giant liquid measuring cup, scoop a little at a time into a blender and blend on high until completely liquid.

 

or


  • The safer route to use an immersion blender , stick it directly into the pot and blend the soup where it is.  I do not own one (WISH LIST!!!!) but if you have one, I highly recommend using it!!!!

 

 

Invite over a few friends and enjoy!  I’ve seen this soup garnished with a plethora of toppings.  Anything from craisins, to croutons, to cashews, to greek yogurt!

Let me know if you liked it 🙂

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-K


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