Can you ever have too many butternut squash soup recipes? I think not! The way those things grow and the enormous size you can buy them in can make soup that lasts you a lifetime. In fact, you’ll want several recipes in your arsenal.
We used one squash it to get 3 cups of chopped squash for our soup, and it made an entire crockpot full of it.
First, our ingredients:
Then, we chopped enough squash and sweet potatoes to get us 6 cups worth.
From then, it was easy, our recipe was:
- 3 cups butternut squash, chopped
- 3 cups chopped sweet potato (about 1 large sized potato)
- 1 onion, chopped
- 2 cups chicken broth
- 1/4 cup butter
- 2 cups half and half (or coconut milk)
- 1/2 tsp cumin
- 2 TBL shredded coconut
Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours.
Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut. Cook for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.
Preserving tip: while you have the knife and peeler, finish peeling and chopping the entire squash! Arrange in a freezer safe bag and freeze for easy soup during the winter!!