Are you craving soup? It must be the cool weather and the slow cooker recipes we’ve been featuring! One of our favorites is this hearty soup that can easily be made in the slow cooker. We love the creamy sweetness of the butternut squash and the earthiness of the potatoes; they come together to create a satisfying and delicious soup.
Celebrate October Slow Cooker Takeover by making this soup for dinner this week. Don’t forget to enter to win a slow cooker gift basket.
1 medium onion, chopped
2 tablespoons butter
3 large garlic cloves, chopped
1 large (1 1/2 lb) butternut squash, peeled, seeded and cut in 2-inch chunks
2 medium red potatoes, peeled and cut in 1-inch chunks
5 cups chicken broth
1 ½ teaspoons dried rubbed sage
½ teaspoon salt
¼ teaspoon pepper
In a skillet, cook onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned. Spoon vegetables into slow cooker.
Add squash, potatoes, chicken broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting in half easier.
Do not fill blender jar beyond the 3-cup (750-ml) level. With the protection of an oven mitt or thick towel, place one hand on top of lid. Keep exposed skin away from lid. Start blending at lowest speed.
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