Butternut Squash Soup

Butternut Squash Soup

As winter is finally beginning to make its appearance, I now feel comfortable saying it is soup season.  Nothing warms you from the inside like a good bowl of soup.   I could continue to wax poetically about soup and give you details as to what makes this soup special, but as I have discovered, when you are looking for a recipe, you just want to get to the recipe.  So without further ado, here is my Butternut Squash Soup Recipe.

Butternut Squash Soup Recipe

This is a crock pot recipe!

Ingredients:

1 medium butternut squash pealed, seeded and cubed

4 medium sized parsnips, pealed and chopped

1 large white onion chopped

2 red apples, pealed, cored and chopped

1 cup vegetable broth

1 tablespoon curry powder

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon pepper

1 pint of half and half

Instructions:

1. Add everything except the half and half into the crock pot. 
2. Let the crock pot cook on high setting for at least six hours. Stir as needed.
3. All of the vegetables should be soft.  With a hand mixer, beat the softened vegetables into a purée. 
4. Stir in the pint of cream into the purée and let the mix heat through for another half hour 45 minutes in the crock pot then serve.

The soup is excellent with your choice of crunchies, dried cranberry’s and a dollop of sour cream.