Butternut Squash Soup

There is nothing like homemade soup on a cold winter day. At this time of year, I always have soup on hand that's ready to be warmed on a moment's notice. Thanks to my new favorite cookbook, Make It Fast, Cook It Slow, most of the recipes I've tried lately are simple to prepare in a slow cooker.

BUTTERNUT SQUASH SOUP
from Make It Fast, Cook It Slow
by Stephanie O'Dea

The Ingredients:

1 butternut squash
2 tablespoons olive oil
4 cups chicken or vegetable broth
2 small onions, diced
2 small apples, peeled and cubed
1  1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon

The Directions:
Use a 6-quart slow cooker.  Cut the squash in half lengthwise.  This is terribly hard to do, but if you microwave the entire squash for 2 to 5 minutes on high, the skin will soften a bit.  Scoop out the seeds and stringy pulp.  Brush the olive oil on the inside of the squash and roast in the oven cut side up at 400 degrees for 15 minutes, or until the skin peels away from the flesh.

Plug in the slow cooker and turn to high.  Add the broth, onions, and apples. Stir in the salt, pepper, and spices.  Cover to let heat.

When the squash is finished roasting, add it to the pot.  Cover and cook on low for 6 to 8 hours, or on high for about 4 hours.  Mash slightly, then carefully blend with handheld immersion blender.

Our Verdict:
This soup is deliciously creamy... it's hard to believe there is no butter or milk in the recipe!  My husband and daughters thought it was perfect, but the spices seemed a little overwhelming to me. I would cut back slightly next time.

Cooking notes:
I followed the recipe exactly, but thought the microwaving and roasting of the squash made it more difficult to handle. Another time I would peel, seed, and cut up the raw squash, then add it to the slow cooker in the beginning with the apples and onions.