Homemade Crock Pot Butternut Squash Soup is easier to make than you think and totally delicious! This version of the recipe is healthy, yet just as tasty!
Do you ever shy away from making something because you think it will be too hard?
Crock Pot Butternut Squash Soup is one of those things for me.
I thought– those things are too hard to cut up, it’s too many ingredients and it will never taste as good as the restaurant!
The moral of this story is I was wrong on ALL fronts and this soup is a keeper!
The turning point came when I finally figured out how to effectively cut up a butternut squash.
Here are my tips. FIRST microwave the squash for 2-3 minutes whole. That allows it to soften just enough to cut it easily! Just be careful when you pull it out of the microwave, it gets hot fast.
Next cut the top and bottom off of it.
Then take a vegetable peeler and clear off the skin!
You can then cut what’s left in half, scoop the seeds out like a pumpkin and chop as the recipe calls for!
The other secret to this Crock Pot Butternut Squash Soup is packing it with all sorts of unexpected yumminess. I threw in carrots, sweet onions AND a tart green apple!
That gives the finished product a nice sweetness without adding any sugar or sweeteners.
The final creaminess is achieved by an immersion blender.
It’s finished with a small amount of greek yogurt to make it slightly more filling!
Total soup bliss! And really not that hard at all.