This recipe is made so easily at home. The soup is basically just a roasted butternut squash that is chopped and dumped in a crockpot to simmer away with some broth and spices. It really is a delicious afternoon treat that is filling and healthy (I mention healthy because then you don’t have to feel guilty when you swallow up half the pot of soup!). This recipe is a definite go-to in my home. Our favorite way to eat it is with a side of grilled cheese. Yummo!
Keep these ingredients on hand for any day that you are feeling lazy and just want to relax instead of spending your day stuck in the kitchen.
Ingredients
1 medium butternut squash, peeled and diced into 1-in cubes (about 6 cups)
1 medium onion, diced
6 cloves roasted garlic
2 stalks celery, diced
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
6 cups Swanson chicken broth
1/2 cup Land O’ Lakes half-and-half cream
2 tablespoons minced fresh thyme
Instructions
In a 4-qt crockpot, combine squash, onion, garlic, celery, salt, pepper, and nutmeg. Pour chicken broth over top. Cover crockpot and cook on low heat 5-6 hours or on high heat 3-4 hours until squash is very tender.
Working in batches, puree butternut squash mixture in a high-speed blender until completely. Return to crockpot and stir in cream and fresh thyme. Season salt with additional salt and pepper to taste and cook an additional 45-60 minutes on high heat. Serve soup warm and enjoy!
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Quick Tip: Serve this with crusty toasted bread or a grilled cheese.