It’s time for this month’s Fantastical Food Fight featuring slow cooker soups! This was a pretty easy theme for me since I usually make soup in my slow cooker. Earlier this month, I threw together a ham and bean soup with leftover ham from Christmas….but I forgot to take pictures before we ate it all. So….I had to make another recipe.
I love butternut squash soup, but I don’t like working with it. Whenever I cut up the squash, my hands feel like they have wax on them. It’s the strangest thing and it takes at least 24 hours until it goes away. Please tell me I’m not the only one that this happens to. Anyways, the soup was really good and I loved the addition of the roasted garlic. It was quick and easy to make as well. I threw all the ingredients in my slow cooker before I started work one morning and let it cook away all day. So simple and easy!
6 cups butternut squash, peeled and diced into 1 inch cubes
6 cloves roasted garlic
1 medium onion, diced
2 celery stalks, diced
1 tsp salt
1/2 tsp ground pepper
1/4 tsp ground nutmeg
6 cups chicken broth
1/2 cup half and half
2 Tbsp fresh minced thyme
In a four quart slow cooker, add in the squash, garlic, onion, celery, salt, pepper and nutmeg. Stir in the chicken stock and combine. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The squash should be very tender. Using an immersion blender, puree the soup until it smooth and creamy. Stir in the half and half and thyme. Season with additional salt and pepper if necessary. Allow to cook for an additional 45 to 60 minutes before serving. Enjoy!
Check out all the slow cooker soup recipes in this month’s Fantastical Food Fight!
Source: Whole and Heavenly Oven