Butternut Squash Soup

By gtbalm

This rich, velvety, full-of-flavor soup tastes as if it has gobs of butter and cream in it. But it doesn’t! Squash is loaded with vitamin A and vitamin C, making this a perfectly healthy choice for lunch.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 2 small medium onions, or 2 tablespoons onion flakes
• 4 cups broth, chicken or vegetable
• 2 small apples (fuji), peeled and cubed
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon coriander
• 1/4 teaspoon cinnamon

Details

Adapted from youbeauty.com

Preparation

Step 1

1. Cut the squash in half long ways. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash, use that.

2. Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.

3. Plug in your slow cooker and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.

4. When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours.

5. Blend in small batches with a blender, or carefully blend with a hand-held blender.