Slow-Cook Butternut Squash Soup

There has been some discussion at the greenhouse and elsewhere about how hard it is to peel and cut the butternut squash. Here’s a recipe that doesn’t require peeling until after you’ve roasted the squash and it comes off a lot easier. You do still have to cut it in half; use a sharp knife, that’s my only suggestion. Oh, and someone at the greenhouse suggested it is a little easier to cut in half longways if you cut off the stem end first.

With the squash and apples and the spices this recipe uses, it’s a great soup for these chilly fall days we’ve been having lately. And the best part is you can start it and then forget about it until dinner time, making it a nice choice some weekend day when it is nicer to be outside, visiting a pumpkin farm or raking leaves, during the afternoon. I made it yesterday, and it was as delicious as I remembered from last season. Since it was cooking in the crockpot, it also allowed me to pay more attention to the baseball than anyone who knows me would expect . . .

Butternut Squash Soup
1 butternut squash
2 Tbsps. olive oil
2 small medium onions
4 cups broth, vegetable or chicken
2 small apples, peeled, cored, and cubed
1 ½ tsp salt
¼ tsp. black pepper
¼ tsp. nutmeg
¼ tsp. cloves
¼ tsp. coriander
¼ tsp. cinnamon

Cut the squash in half lengthwise. Scoop out the seeds and pulp. Brush olive oil on the inside and roast it in the oven at 400 degrees for about 15 minutes, or until you can easily peel the skin away from the flesh.
Plug in your crockpot and turn it to high. Add the broth, the onion, and the apple. Stir in the spices. Cover to let heat. When the squash is finished roasting, let it cool until you can handle it, then peel it, cut it into chunks, and add it to the crockpot.

Turn heat down to low, cover, and cook for 6 to 8 hours. When it is ready, blend in small batches with a blender or food processor. Taste and add salt and pepper as needed before serving.