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 was one of those things for me. I used to think…. 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!Crock Pot Butternut Squash Soup from Running in a SkirtClick To Tweet
The turning point came when I finally figured out how to effectively cut up a butternut squash. And once you figure this out my friends, you will not go back.
First pierce the skin with a knife like a baked potato, then microwave the squash for 2-3 minutes whole. This step allows the squash to soften just enough to cut it easily. Just be careful when you pull it out of the microwave, it gets hot fast.
Second you cut the top and bottom off of it to it will not roll around when you are using it. Next you 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. It’s actually pretty easy.
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.
After the veggie goodness simmers all day you run the soup through an immersion blender to make it smooth and creamy. My Crock Pot Butternut Squash Soup is finished with a small amount of greek yogurt to make it even more creamy.
Total soup bliss! And really not that hard at all. I hope you enjoy it as much as I do.Crock Pot Butternut Squash Soup from Running in a SkirtClick To Tweet
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