Crock Pot Butternut Squash Soup

Alright, so crock pots are pretty much one of the best things ever for people living on their own who want to meal prep for a full week, am I right?

I'M RIGHT, RIGHT?!

I got a crock pot last Christmas and have used it a few times, and oh man does it make my life a lot easier when I have a bunch of other things to do but would also like to eat at the end of the day. To be honest, I'd never made soup in the crock pot, so I was a little unsure how it would turn out. So many questions...

What if I didn't like the taste in the end, am I too far gone?

Could I add more ingredients or would that ruin it?

How do I pour this soup into my blender? 

Why did I decide to make all this damn soup I live alone?

Should I just order a pizza and call it a day?

Anyways so I went ahead and made the soup and am I glad I did! Not only was it insanely easy but delicious! This is now going to be one of my staple soups moving forward into the colder months and it was great to have on hand for quick lunches for the week.

Ingredients:

  • Two cups of chicken stock (I make my own using the Epicure chicken broth, it's delicious)
  • GARLIC (I like a ton of garlic, so this really depends on how much you like)
  • 1 carrot - peeled and diced.
  • 1 granny smith apple - cored and diced
  • 1 medium to large (uncooked) butternut squash - peeled, seeded, and diced
  • 1 white onion
  • a pinch of salt, or a bit more to taste
  • ground black pepper (again I don't like to give an exact measurement as I like a lotttt of pepper)
  • 1/8 tsp of cayenne, or a bit more to taste
  • a pinch of ground cinnamon
  • a pinch of ground nutmeg
  • 1/2 cup of unsweetened almond milk (or unsweetened coconut milk, or cream if you're really crazy)

Instructions:

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  1. Add chicken stock, garlic, carrot, apple, onion, butternut squash, salt, pepper, cayenne, cinnamon, and nutmeg into the crock pot. Toss to combine.
  2. Either cook for 6 - 8 hours on low, or 4 - 6 hours on high, or until the squash is completely tender and you can easily pierce it with a fork. 
  3. Stir in almond milk
  4. Use whatever blender you have to blend the soup until it is completely combined and smooth. Taste, and season with additional cayenne, pepper, salt, milk/cream, etc. 
  5. Serve and enjoy!

Like I said, it's that easy! I like to add lots and lots of pepper, garlic herb salt, and a little extra cayenne for serving. Have a favourite fall soup to share? Link it in the comments below!