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Crockpot Butternut Squash Soup Recipe


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     Crockpot Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Preptime   20 min prep/10 hours

1 Butternut Squash that will fit in your slow cooker
2 Tbsp water
1 large yellow onion
1 Tbsp olive oil
4 C chicken or vegetable broth
1 tsp light brown sugar
salt & freshly ground black pepper to taste

Wash and dry the squash and place it in the slow cooker with 2 Tbsp water. Cover and cook on low until the squash is tender - 7 - 9 hours. When it's done (easily pokes with a wooden skewer), remove and cool - leave liquid in slow cooker.
peel and chop the onion. Saute over medium heat in the olive oil. Set aside.
Slice squash in half lengthwise. Use a spoon to scrape out the seeds and strings. Discard. Scoop out the cooked flesh and discard shell. In a food processore, puree half the squash with 1/2 the onion and about 2 C of broth. Pour puree into the slow cooker and stir to dissolve any carmelized squash juices stuck to the bottom. Puree the remaining squash and onion with remaining 2 C broth and add to cooker. Add the brown sugar and season with S&P. Cover and cook on high until the soup is hot (about an hour).
Taste and correct the seasonings, if needed. Serve the soup hot, topped with a dollop of sour cream, yogurt or creme fraiche and add a few toasted pumpkin seeds (pepitas).
Serving Suggestions
sour cream, plain yogurt, or creme fraiche; pinch of cumin seeds or pepitas, toasted in dry skillet over med. heat.

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