If you follow me on Instagram, you’ll know I’ve been more than a little off my game this past week. Apparently my head is now the resting place for the migraine from you-know-where, and it does not feel like giving me a break any time soon. Because of said migraine, I am a total hermit living under my blankets (as best as one can with a very active toddler), and I have totally been slacking on my wifey duties.
Do you have a certain comfort food that makes you feel better the minute you start eating it? Butternut squash soup is quickly becoming my go-to for sick days, and after watching my mom make it for me a million times, I finally came up with a way easier to make it. Plus, when making it in the crockpot instead of on the stove, you really give the butternut squash soup time to cook down and the flavors come out in full force. If you’ve never had butternut squash soup before, I strongly encourage you to try it out! It doesn’t taste like vegetables at all, and is almost slightly sweet, yet its chalk full of good for you vitamins from all the veggies that are hiding in it.
Not only is this soup super healthy, but it’s also gluten free (obvi) and easy to make vegetarian and / or vegan friendly by just using a different stock instead of chicken. I also use low sodium chicken stock, so the salt content stays super low!
Butternut squash soup is a huge hit in our house, even when we’re not feeling sick, and its both toddler and husband approved! We love serving it with fresh local sourdough bread slices, and it’s sure to warm your belly and soul!
- 1 butternut squash, peeled and cubed
- 1 onion, cubed
- 2 carrots, peeled and sliced
- 1 sweet potato or yam, peeled and cubed
- 2 celery stalks, washed and sliced
- 1 container (32oz) Chicken Stock
Tools you will need:
- Slow Cooker
- Immersion Blender
- Throw all ingredients into the crock pot, and pour the entire container of chicken stock over everything.
- Place lid on crock pot, and cook on medium heat for 6 hours, or low heat for 8-10 hours.
- Using an immersion blender, blend everything together. You may add salt or pepper to taste, but I prefer mine without.
This recipe makes enough for dinner for us two nights, and then lunches for all three of us for one to two days, depending on how much my toddler and husband decide to eat. If you’re into crockpot freezer cooking, then you’re also in luck because this butternut squash soup freezes beautifully, so feel free to cook up a big batch and throw half of it in the freezer for later!