If you search for butternut squash soup recipes you would find an endless supply. I’ve picked a few to try since I have so many butternuts. For this one I used only one big Waltham.
Crockpot Butternut Squash Soup
I had no trouble cutting the butternut lengthwise. Maybe my knife was better, or the squash was not as tough as the one she used.
I also sauteed the onions, added one clove of garlic, the apples, and then the spices. This brings out more flavor.
Since I wasn’t leaving it for the day, I kept the crockpot on high. It took about four hours for the butternut to be tender enough. After cooling slightly, I used the immersion blender.
After topping with chives and tasting, I did add come cream. I had planned to garnish with nutmeg, but it was already spicy enough. The spices made it taste more like pumpkin soup than other butternut squash soups I have tasted.
Sometimes, crockpot cooking is a great way to go, but I didn’t think it was worth it for this recipe. Cooking the squash really made the task of peeling much easier. I will probably use that anytime I need to peel it. Once in the oven, it’s even easier to cook it until it’s done. Doubt I’ll ever make this recipe again.