So remember my telling you the story how Mr. Fantabulous locked me in the car AND set the alarm while I was still under quarantine when he went into the grocery store on the way home from my dr’s appt? Yeah, I’m so going to get him back for that one of these days! Anyway, remember my telling him how to buy a butternut squash and drawing a picture of one? And remember my telling you how ginormous this thing was? How I actually ended up making 2 dishes out of one? I made the Butternut squash gratin (which is amazing!) and this soup.
This soup was kind of a pot luck I-think-all-these-ingredients-go-together recipe. I really had no clue what to do with the rest of the butternut squash. And since pumpkin is a type of squash (isn’t it?) I figured I could turn it into a soup. Fall is all about soup. Just like it’s pumpkin season, it’s Soup Season in my house. I could eat soup every day. There’s just something comforting about soup.
I can remember growing up we only had 3, maybe 4 types of soup in our house. Chicken Noodle (which was incredible!), beef soup, tomato soup and potato/ham/cabbage/bean soup. Mom would make vegetable soup but I wasn’t having anything to do with that as well it was all veggies and that’s just icky. Wha? I was a very picky child! But I grew up…sorta. I mean I’ll always be a big kid. I giggle at the most inappropriate things. I think the word ‘poop’ is the funniest thing ever (yeah I know, great word for a FOOD blog Lor!). I still say ‘Nuh uh!’ in an argument from time to time. I become 8 years old when Ruldoph comes on TV. I still love to color. Seriously there isn’t anything more awesome than lying on a big pillow on the floor, feet up the air (crossed) coloring in a big coloring book with a brand new box of crayons.
So yeah, I’m a big kid!
This soup is super easy to make. If you can peel and chop stuff and turn on a crock pot, you’re set! The only thing I will warn you about this soup is the odors are strong. No they aren’t bad but they are really strong ‘Fall’ smells. I loved it but they were too strong for Mr. Fantabulous. Once the soup was done I pureed it and then added a drizzle more maple syrup and cream on top. The soup is velvety and smooth. It’s not thick.. well you could make it thick if you didn’t puree it as much as I did. This soup paired PERFECTLY with my Turkey Arugula Apple Butter Panini. Seriously it was the PERFECT soup and sandwich!Print
- 4 cups cubed peeled seeded butternut squash (about 3 lb)
- 1 cup chopped apple, peeled
- 1/2 cup yellow onion
- 1 1/2 teaspoon pumpkin pie spice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 cups chicken stock (low sodium)
- 1⁄4 cup half-and-half or milk
- 1⁄4 cup real maple syrup
- Spray a 4-6 qrt Crock Pot with cooking spray.
- In cooker, mix squash, apple, onion, pumpkin pie spice, salt and pepper.
- Pour broth over vegetable mixture.
- Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
- Pour about 3 cups of the soup mixture into blender.
- Cover; blend until smooth.
- Pour into 8-cup measuring cup or heat-proof pitcher.
- Blend remaining soup mixture in 2 more batches; pour into measuring cup.
- Pour pureed soup back into slow cooker.
- Stir in cream and syrup.
- If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot.
I have this Crock Pot and LOVE IT!!!
Looking for more soup recipes?