You guys! I can’t believe after all of the years I have been blogging, I have never made a butternut squash soup from scratch! When I saw this recipe, I knew it was time, especially since I had three big butter-nut squash sitting on my counter! I finally made my first butternut squash soup, and I must give myself some credit, it came out delicious!
Where I found the recipe
When I am at Whole Foods without Sasha, I feel as though I am on a mini-vacation. I don’t have to rush, and I can take my time skimming the shelves for new products. I can stand there and read ingredients, without looking behind me to see if she is there, or getting interrupted by her screaming, “MAMA!” Last week, while I was standing in line, I saw the Paleo Magazine and skimmed through it. Without my glasses, I can’t read a damn thing, so I tossed it in my cart and figured what the heck, maybe I will find a few new recipes to make for the fam. Lucky me! I found three!
Reading through the magazine.
The magazine sat on my counter for a few days before I picked it up and actually read it. There is a great article this month on Alzheimer’s and how to keep this sad and horrible disease at bay. They listed four factors for Alzheimer’s, and one of them was the OBVIOUS- Diet and lifestyle. Long story short, they go on to say how Alzheimer’s and mental deterioration go hand and hand with a high carb diet, poor sleep, and lack of exercise. It’s a fascinating article. The Paleo Magazine October / November issue.
After reading that article, I got to the best part! The recipes! I was so thrilled to see fall veggie recipes in there! I got my notebook, wrote out my food list and then pulled up my Amazon Prime Now App. If you don’t have this app, it’s a must for busy mom’s!
Pull out your slow cooker!
Thursday afternoon, I came home after my workout and got right to work. After my workouts, I feel my absolute best! I have lots of energy my mood is happy and, complete so many more tasks on my list! My slow-cooker was ready to go. I preheated my Breville Smart Oven to 425 while I drizzled olive oil on my BNS. I sprinkled salt + black pepper on it, flipped them over face down on the roasting pan and slid them in the oven. While the BNS was roasting, I sliced a large Honeycrisp apple and half of a large onion. For the chicken broth, I used Bonafide Provisions. I buy two every time I go to Whole Foods. You can find this particular brand in the freezer. It Thaws pretty fast. I tossed the broth in the slow cooker along with the apple and onion, sea salt + black pepper. I pulled out my fresh rosemary which anytime I smell it, I feel totally relaxed and calm. Crazy! I love that smell. Thyme was the other fresh herb I added. The recipe called for one bay leaf, but I don’t really dig them, so I left it out.
Flying out the door
I had to run to get Sasha from school, so thankfully, the smart oven turns off by itself. Best invention ever! When we got home, the BNS was cooked perfectly and even cooled so I could spoon it out of the shell and toss in the slow-cooker. I was so entertained with the fact that it spooned out of the skin so quickly! I kept saying, “wow,” and Sasha was looking at me with some weird look. “It’s the little things, kid!” Is what I said to her. She wasn’t phased by me one bit!
Anyway, now that the squash was in the slow cooker, I set it for five hours. My house smelled ridiculously delicious! When Mario walked in, he was excited for a hot second until I told him it was for Friday nights dinner.
In the mean time
I still had to make dinner for Thursday night! I looked in the fridge and on my counter and decided to whip up some roasted acorn squash along with sautéed broccoli rabe with black garlic. Mario wanted Filet mignon and Sasha had the same. I can NOT chew meat, In my opinion it’s gross, but that’s just me. I had fresh turkey breast off the bone instead.
Just an FYI
Had I started this in the morning, we could have had it for dinner on Thursday night, but like I always tell people, I’m busy! I am just thankful for things like slow cookers and smart ovens, which make my life so much easier!
Later that night
After I put Sasha to bed and scrubbed my kitchen, I poured the chunky BNS soup into a Pyrex container and put it in the fridge. The only thing left was to put the soup in a large bowl and puree it until smooth. You could use an immersion blender or even a Vitamix. On Friday afternoon, I used my electric hand mixer, Pureed the soup and yes I licked the mixers before I tossed them in the sink! I also chuckled to myself about twenty times because I still can’t believe this was my first time making it!
Your Turn!
Go ahead! Make it! It’s delicious! It’s so light! No dairy! No potatoes! It’s easy! I can’t wait to make it again!
Ingredients
- 1 (3 lb.) Butternut squash- seeds removed cut lengthwise
- 1 T. Olive oil
- 1tsp. sea salt
- 4 C. Bonafide Provisions broth
- 1 apple- peeled and cored
- 1 small onion- chopped
- 2 cloves garlic- minced
- fresh rosemary
- fresh thyme
- sea salt + pepper
How to make it
- Preheat your oven to 425. I used my smart oven.
- Drizzle olive oil on the butternut squash and sprinkle seat salt and pepper. Place facedown on the baking sheet. Roast for 40 minutes. Remove from oven and allow to cool. Spoon out (can’t believe how easy it was) the flesh and place in the slow cooker.
- (I did this step while the squash was cooking. I found it to be more efficient) In your slow cooker, add the broth, apple onion, garlic, rosemary thyme, salt, and pepper. Cook for four hours on low heat.
- Once it’s done (four hours), turn off the heat. Carefully puree the soup until smooth. If the soup is too thick for you, just add water or more broth. I added 1/2 cup water, and it was perfect!
**NOTE: I grated fresh ginger on top of mine and it was so tasty while adding a little kick! We are dairy-free, but you could add some grated cheese to the top as well.
