I like to serve rich, satisfying homemade soup for dinner this time of year. When you make it in your Crockpot and cook it on low heat it’s ready when you are. My Crockpot Butternut Squash Soup is a creamy and tasty dish that we really enjoy. If you are not a Crockpot fan you can also prepare this soup on your stovetop sautéing and simmering in a large stockpot for about 2 hours.
Butternut squash is a type of winter squash that grows on a vine. It will remind you of a pumpkin with its tannish yellow thick skin and orange pulp. It’s shape is very unique and looks like a tall vase with a round wide bottom and a narrow round top section. It has a sweet taste that’s almost nutty in flavor. Butternut squash is loaded with nutrients and is high in Vitamins A, B6 and C and also contains fiber, potassium and magnesium. I buy it already peeled and cut up from the supermarket in the produce aisle. Happy Cooking!
Ingredients
Instructions
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Preheat your crockpot on low heat. Dice up onion, dried apricot pieces and bacon on a cutting board. Add oil to a skillet and heat for 2 minutes on medium heat. Add the onion and bacon to pan and sauté for several minutes stirring often. Then, add the cut up and peeled butternut squash and dried apricot to skillet and cook for 2 minutes stirring occasionally.
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Then, add the flour, brown sugar, maple syrup, cinnamon, nutmeg, salt and pepper to skillet. Continue sautéing for 5 minutes until onions and squash become carmelized and lightly browned. Dump contents of skillet into your preheated crockpot. Add the box of chicken broth and stir gently. Cover crockpot and cook on low heat for 8 hours or high heat for 4 hours.
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At the end of cooking time open lid and stir well. Then, use an immersion blender on medium speed inside the crockpot to puree soup. Or, you can pour half of soup at a time into a regular blender and puree. This will breakup the squash and create a smooth and creamy texture. Stir in the heavy cream right before serving.
