Web
Analytics

Creamy Butternut Squash Soup

*10 Ing. or Fewer *Gluten-Free *Vegetarian–Optional *Vegan–Optional
Makes 4–6 servings
Prep. Time: 20 minutes Cooking Time: 8 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1½ lbs. butternut squash, peeled and cut into 1-inch chunks
1 small onion, quartered
1 carrot, cut into 1-inch chunks
¼ tsp. cinnamon
⅓ tsp. nutmeg
½ tsp. sugar
¼ tsp. salt
⅓ tsp. pepper
⅓ tsp. ginger
3 cups gluten-free chicken or vegetable stock
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    Information for Freezer Bag:
    CREAMY BUTTERNUT SQUASH SOUP
    Makes 4–6 servings
    Cooking Time: 8 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking:
    1 small sweet potato, cut into 1-inch chunks
    1 cup heavy cream or half-and-half *sub for vegan

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty the contents of the freezer bag into the crock along with the sweet potato chunks.
  3. Cover and cook on Low for 8 hours, or until the vegetables are soft.
  4. Using an immersion blender, mix the soup until the mixture becomes smooth.
  5. Remove ¼ cup of the soup and mix it with the 1 cup of heavy cream or half-and-half. Pour this into the crock and mix until well combined.

Add Comment