Stephanie O'Dea's Butternut Squash Soup
Make This Classic Fall Soup
This rich, velvety, full-of-flavor soup tastes as if it has gobs of butter and cream in it. It does not. In fact, there isn't a drop of cream, and has just the tiniest amount of olive oil. I like to make a large batch and freeze in small containers for a healthy lunch option.
Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash use that.
I couldn't believe how difficult it was for me to cut the squash. My knife got stuck.
Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.
Plug in your slow cooker and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.
When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.
Blend in small batches with a stand blender, or carefully blend with a hand-held stick blender.
Stephanie O'Dea is the New-York Times Best Selling Author of the Make it Fast, Cook it Slow Cookbooks and Totally Together: Shortcuts to an Organized Life.