Butternut Squash Slow Cooker Soup

Warm up your days with a bowl of creamy butternut squash soup, a perfect blend of comfort and nutrition. This velvety soup combines the natural sweetness of roasted butternut squash with aromatic herbs and a hint of spice, creating a delightful harmony of flavours. Easy to prepare and wonderfully satisfying, this recipe is ideal for a cozy dinner or an impressive starter for your next gathering. Whether served with a crusty bread or enjoyed on its own, this butternut squash soup is sure to become a favourite in your culinary repertoire.

Make this an easy 2 person weeknight dinner with the Hamilton Beach 'The Mighty Mini' 1.8L Slow Cooker! 

Hamilton Beach 'The Mighty Mini' 1.8L Black Slow Cooker

Hamilton Beach 'The Mighty Mini' 1.8L Silver Slow Cooker

Ingredients:

• Brown Onion - 1 Chopped 
• Large Butternut Squash - 1/2 Chopped
• Medium Peeled Potato - 1 Chopped
• Garlic Clove - 1 Chopped
• Butter (or dairy alternative) - 1 tsp
• Chicken Stock (or Veg) - 470 ml
• Dried Sage - 1 tbsp
• Black Pepper - 1 tbsp
• Salt - 1 tbsp

Method:

1. In a skillet, cook the chopped onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned. 1.
2. Transfer the cooked onion and garlic to your slow cooker. Add the butternut squash chunks, potato chunks, chicken broth, sage, salt and pepper.
3. Cover and cook on HIGH for 4 hours or on LOW for 6-7 hours, until the vegetables are soft when pierced with a fork. 3.
4. Blend the slightly cooled soup until smooth in a blender or food processor, taking care with hot liquids by blending in small batches. 
5. Once pureed, return the soup to the slow cooker to warm through, if needed. Serve hot, garnished with a sprinkle of sage or a dollop of cream if desired.