*Originally posted January 20, 2014
I have a butternut squash recipe from the “Bouchon” cook book that I have been making for a while, but with my I decided to try making it in the slow cooker instead. It was so easy! I put all the ingredients in, taught a dance class, went for a run, ate some pizza (short rib and gorgonzola- heaven), and came home to find it all cooked, and just in need of a puree.
I garnished it with some bacon to counter balance the sweetness. I made oven bacon, 4 strips to be exact. I asked my BF if he wanted any as a garnish, and he said “I don’t really like bacon.” I replied, “We need to have a talk about this relationship,” to which he responded, “If I don’t eat bacon, there is more for you.” GOOD POINT. So short story long, I put all four strips of bacon in my soup. My mother was horrified to learn that I can consume that much bacon in one sitting. Good thing I had to run 10 miles yesterday.
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
- 1 large apple, peeled and chopped (I used Granny Smith)
- 2 (14 oz) cans low sodium vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
1. Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.
2. Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. If you don’t have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and season with spices and maple syrup.