My sister gave me this simple, healthy butternut squash soup recipe and I just had to try it out. The hardest part was preparing the squash to go into the crockpot (cutting the peeling off). But the rest was easy-peasy. 🙂 I love that this soup is simple enough to even be used as baby food!
Butternut Squash Soup Recipe
Ingredients:
- 2 1/2 lbs. butternut squash, halved, seeded, peeled and cubed
- 2 c leeks, chopped
- 2 12 -oz cans chicken stock or broth
- 1 cup water
- salt and pepper to taste
- parsley (garnish)
Instructions:
- Combine cubed butternut squash, leeks, chicken broth, and water in a crock pot. Cook on high for about 4 hours, or until the squash is tender.
- Blend in smaller portions in the blender (make sure it´s not too hot for the blender).
- Pour into a pot and add salt and pepper to taste.
- Serve garnished with fresh or dried parsley.
Try this butternut squash soup with warm, buttered pita bread on the side(we used whole wheat and it tasted great) or with a crescent sandwich.
*Inspired by my sister.