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Butternut Squash Soup

8 Cups of Butternut Squash (peeled and cubed)
1 Large Onion (Diced)
3 Carrots (Chopped)
2 cup of water or chicken broth (you can also use vegetable broth as well!)
1 cup of Heavy Cream (Or Coconut Milk, but I prefer heavy cream!)
½ Tsp of Cinnamon
*if you prefer a sweeter soup you can add 2 TB of brown sugar

1. Place cubed squash, onion, carrot and broth/water of your choice in a crock pot
2. Cook on high for about 3 hours ( Make sure to keep your eye on it at around 3 hours because you don’t want your squash to undercook)
3. Empty the cubes out of the crock pot and blend to the consistency of your choice( I personally like a thicker broth so I don’t always completely emulsify it)
4. Once it is all belended, add the heavy cream and cinnamon and salt to taste!
Also feel free to add vegetables! Since it is blended in the soup and the squash has such a strong flavor, it’s a great way to hide those veggies!
I love to serve this with a side of warm bread, especially a nice fresh roll to help balance out thickness of the soup. And it tastes so good when you dip the bread in the soup!

Best to serve:
All the time! It’s also super great to make at the beginning of the week and eat for the rest of the week. Especially if you have kids looking for a quick healthy snack after coming home from school or even having it as a lunch option, with a nice side salad. Could also be a great Holiday Appetizer!

Prep: 20 mins, Cook time: 3 hours, makes about 6 bowls

Prep: 20 mins, Cook time: 3 hours, makes about 6 bowls

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