Stay Warm With Butternut Squash Soup


Baby it’s getting cold outside and I have the perfect remedy!  Butternut squash soup, yummy!  We have soup and grilled cheese night (almost) every Monday or Tuesday in our house during the fall and winter months.  I like to try to eat a little lighter on a these days since we have usually indulged on the weekend and soup is the perfect meal!   I will pretty much try any food.  My husband on the other hand is one of the pickiest eaters I have ever met.  Once we began dating and I started cooking for him I knew I needed to up my game to make him explore his palette.  This also made me very good at hiding vegetables in dishes. He was actually preparing me for feeding our future children!

I love this recipe because it’s simple, fast and super healthy.  I love making soups in a slow cooker.  They just taste better in my opinion.  This recipe can be adapted for the stovetop as well.

Butternut Squash Soup:

1-15lbs Butternut Squash (I get the pre cut cubes in the produce section)

2 Tomatoes (I use on the vine)

5 Garlic Cloves

1 Pear

2 Medium Leeks

4 Cups Veggie Stock (I like Pacific Organic)

Olive Oil to coat veggies

Salt, Pepper and Garlic Powder (to taste)

Half & Half (I like Horizon Organic)

Parmesan Cheese (for garnish)


Chop all of the vegetables sans the garlic you can just leave the cloves whole. Place in the slow cooker. Coat the veggies with olive oil add the salt, pepper and garlic powder to taste and give a toss. Pour in the veggie broth.  The broth should cover the vegetables.  I cooked on LOW for 6 hours or you can do HIGH for about 4 hours. You basically want the veggies soft. Once veggies are soft blend them together with a hand blender (I used a Cuisinart Smart Stick Hand Blender) If you don’t have one you can blend in a regular blender then return them to the slow cooker. Add the half and half. Judge based on consistency and coloring you want. I think I used about half a pint container. Season with more spices if you like and cook for a little longer. Serve with shredded Parmesan cheese.

*If you don’t have a slow cooker you can roast the coated veggies in the oven on 450 until soft, blend in blender with the veggie stock and put the mixture in a pot on the stove. Add the spices and half & half once heated.

Pair this bowl of deliciousness with a grilled cheese, simple salad or a piece of crusty bread.  Enjoy!!


Thanks for stopping by!

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Author: The Style Haven

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