Though I’m a soup
Nothing says fall to me like butternut squash. I’m so obsessed that my friend once told me if I had a word cloud for my life, butternut squash would be in big letters (“That’s what she said” would probably be in huge letters too…).
And leeks in soup? Such a delicious way to get a creamy texture without dairy. If you’re my friend, you’ve probably heard me go on and on about potato leek soup.
You could even play around with this soup by adding a potato for an even creamier texture. Or mix up the spices by subbing basil and oregano for the nutmeg.
Or just follow my recipe
- 1/2 large butternut squash (peeled, de-seeded, and chopped into bite-sized chunks)
- 1 1/2 leeks (trimmed, cleaned, and sliced)
- 1 medium onion (chopped)
- 1 clove of garlic (diced)
- 4 chicken bouillon cubes and 4 cups of water or 4 cups of chicken broth or 4 cups of vegetable broth
Prep vegetables. Combine broth and vegetables in Crockpot. Sprinkle 2-3 dashes each of salt, pepper, and nutmeg on top. Cook on low in Crockpot for 6-7 hours. Allow to cool for several minutes, then blend with an immersion blender (or leave chunky if desired). Serve hot with a dollop of sour cream, if desired.
P.S. Do your hands ever get itchy, red, and start peeling when you handle butternut squash? Mine do and I found out why: butternut squash dermatitis! The best solution is to wear gloves or buy pre-chopped butternut squash.
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