Monday, November 18, 2019

Crockpot Butternut Squash Soup

Good morning! I hope you all had a good weekend. Today I wanted to share one of my favorite recipes to make in the fall, especially on Thanksgiving. Its no secret how much I love to use my Crock-Pot, especially to make something warm on a cold day. 
We are all very aware of how chaotic a kitchen can get on Thanksgiving day. This is one of my favorites simply because of how easy it is, and that you can "fix it and forget it" while you move on to the other Thanksgiving recipes. It is a blend of several recipes I've used over the years and made into my own. Enjoy!

Here's what you'll need:
1 Yellow Onion, chopped
1 Butternut Squash, cubed 
2 Large Apples, peeled and cubed
1 Qt. Chicken Stock
1 Tsp Nutmeg
1 Tsp Cinnamon
1/2 Tsp Cayenne Powder

1/2 Cup Plain Greek Yogurt
Handful Roasted Pecans, chopped

If you have extra time, sauté the onion in advance until slightly browned.

Simply throw all the ingredients (minus the garnish obviously) into the slow cooker on low for 5-6 hours or high for 3-4. When finished, use an immersion blender (I use this one) to blend into the consistency of your choice. I like mine really creamy, but I know some people prefer theirs a little chunkier. 

For the garnish, mix 1/2 cup Greek yogurt with 3 tablespoons water. Add to a ziplock bag, cut the corner off, and drizzle onto your soup. Sprinkle a few chopped pecans and some chopped parsley on top and you're done! 

Hope you enjoy!

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