Slow Cooker Fall Squash Soup
As the cold winds begin to blow and snow starts falling, and the days grow shorter, dinner sometimes becomes an afterthought as we race to get all the doings done before the end of the day arrives. It's those days that make slow cookers, or crock pots, a treasure.
This month we're serving up a quick and easy, delicious and nutritious, soup that will warm you heart and soul ... and tummy. And it practically makes itself. So get out there and manage your busy fall days, while we manage your dinner.
- 1 tablespoon olive oil
- 1 pound butternut squash, peeled and cubed
- 1 pound acorn squash, peeled and cubed
- 1 large white onion, diced
- 1 carrot, diced
- 2 teaspoons garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream*
- 1 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- 2 green onions (greens only) for garnish, sliced thin
*EZE VEGAN: To veganize this recipe, omit the heavy cream. Soup will have a slightly thinner consistency.
Heat olive oil in a sauté pan over medium heat. Add the white onion and garlic to the pan, and sauté until soft and fragrant, about 5 minutes. Add the white onion and garlic to the slow cooker. Add the squash, carrots, thyme and nutmeg to the slow cooker. Carefully pour in the vegetable broth. Cover and cook on low for 6 – 8 hours. Be sure not to lift the lid while cooking or you will need to add an additional 15 minutes to the cooking process.
Transfer soup in small batches to a food processor or blender, and puree. Mix in heavy cream and salt and pepper to taste. Plate and serve. Garnish with sliced green onions, and serve with crusty bread and a green salad. Serves 4 – 6.