No Fuss Butternut Squash Soup in the Crockpot

After researching several recipes for butternut squash soup on the internet and in cookbooks,  I was left thinking..."there has to be an easier way".  Well after a little experimentation, I arrived at a recipe that made my husband do his happy dance.  Whenever that happens, I know I have a winner!  Plus there's no need to saute anything first and for all you health nuts out there, no cream!

Ingredients you'll need:  1 1/2-2 lbs butternut squash, 2 green apples (I used granny smith), one large onion, 2 qts chicken broth, 3 Tbsp butter, 1 tsp allspice, 1/2 tsp cinnamon, cayenne to taste (optional)

If you've never purchased or handled the squash before, prepare to blush.  Suffice it to say it has a certain phallic quality to it. 

Wash and peel it first

 I have this handy dandy tool I got from the Pampered Chef.  It's a peeler with teeth.  It's great for peeling veggies with thick skins and won't slip.   (I'm a consultant so if you'd like one, I can help you with that and many other items!)  A regular peeler will work but you'll work much  harder at it.  When peeling, you'll see these green lines in the squash.  Just peel a couple more times and they will come right off.

 Once it's washed and peeled, you're ready to rock!  Be sure to keep a firm grasp on it.  Butternut squash is hard to cut, so use a good, sharp knife.  Cut off the ends, then cut it where the long penis looking portion begins to widen.  Stand both pieces on their flat ends and slice in half lengthwise. 

 At this point, clean out the seeds and stringy part.  Another handy tool is shown.  One side has teeth on it, great for hulling strawberries.  It's great for doing small jobs like cleaning the squash too.  The other end with the hoop is a melon baller.  It's two, two, two tools in one! 

 Finally, slice into strips that can be cut into thinner strips and cube them.  It will take a little muscle but the payoff is worth it!  Cube the apples and onion as well.  

 I used a crockpot to cook the soup.  This recipe fits my four quart crock perfectly!  Put all the chopped up goodies in the pot along with 2 quarts of chicken stock. 

Add capLet this baby cook for 3-4 hours on high.  You can program your crock for a longer cooking time if you'd like.

 

If you don't have an immersion blender, consider getting one!  They run about $30-40 and are worth their weight in gold.  Sure beats having to puree batches of soup in the food processor plus cleanup is so much easier!When the squash and veggies are tender, stick the immersion blender in the pot and puree away!  Be sure the openings by the blade are below the liquid line.  If not,  you'll not only be wearing the scalding hot soup but your kitchen will have a fresh coatof pulp all over the place!  

 

When you're done pureeing the soup, add the allspice, cinnamon, butter and cayenne if you're using it.  When the butter is all melted, it's ready to serve. 

For extra pizzazz, in a hot pan, toss some thyme leaves in hot melted butter and throw in cubed bread until toasted.  Put the croutons in each soup bowl and serve.

Do your happy dance!