Crockpot cooking is a constant in my family, given our desire to eat healthy but also save time. Now that it’s Fall(ish) here in Illinois, it’s time to adjust our diets once more to allow for a few gluttonous days (looking at you, Thanksgiving), but still allow ourselves delicious meals on a daily basis.
Enter: Butternut Squash soup
This butternut squash soup has become a staple throughout the colder months and it’s not only an absolutely amazing comfort food, but it’s fairly healthy, too!
- Immersion blender (we have this one and it’s my absolute most favorite kitchen tool!)
- 2 Cups Vegetable Stock
- 3 Cloves of Garlic, diced
- 1 Large Onion, diced
- 1 Medium-Sized Butternut Squash, peeled and diced
- 1 Cup of Baby Carrots (chopped regular carrots are fine, too)
- 2 Apples (Granny Smith tastes best for this recipe, imo), diced
- 1/8th tsp of cayenne pepper
- 1/4th tsp of black pepper
- 1/2 tsp of garlic powder
- 1/4th tsp salt
- 1/2 Cup of Heavy Cream (optional, and to be put in at the end)
Place stock, garlic, onion, squash, carrots, apple, and seasonings in the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours, until the squash is soft.
Using the immersion blender, puree the mix until smooth, then stir in the cream.
Serve with optional garnishes, such as red pepper or sour cream.
It makes about 6 servings, depending on how garnishes and cream, but just the soup itself, per serving (assuming 6) breaks down like:
Fat: 5 (this is with the cream)
It’s a warming, delicious fall side or light meal if coupled with a solid protein, like roast pork. Depending on if you’re in the very early stages of low carb eating or not, the 12 net carbs per serving might be “a lot” for you, but it’s fairly low carb and low GI, in addition to being crammed with vitamins.
What’s your favorite part about Fall (other than Halloween, of course…)?