I love having Wednesdays as my slow cooker/crockpot day. It's nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!
However, yesterday after my morning workout, this time, it was an entirely different story.
Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who's boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.
Give this soup a try, because I promise you 100% you're going to LOVE it!!!!!
Skinny Crockpot Butternut Squash Soup
4-pound butternut squash
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil
Reduced-fat sour cream, fresh chives, chopped,
Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.
1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.
2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.
3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.
Source Skinny Mom
Published by Court's Cooking Blog