This soup is easy to make and can be a base for minestrone or it can simply be blended and served. Get the soup going in the morning in your crock pot and let it cook all day, then you have an easy dinner to serve at night with crunchy bread and a crisp salad. Enjoy x Reegs
- Butternut Squash
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
- Wash 4 - 6 medium sized potatoes and with their skins on chop them into quarter pieces.
- Cut one medium sized Butternut Squash in half and take out the seeds with a sturdy metal spoon. Then thinly slice the skin off and chop the squash into small pieces (see above).
- Peel and chop 2 - 3 yellow or white onions.
- Sauté the squash, potatoes and onion in a large skillet with California extra virgin olive oil until the onions are translucent and everything is browed well.
- Add the sautéed ingredients into a crockpot and cover with a box of vegetable broth and add a cup and a half of water, stir well then put the lid on.
- Allow all the ingredients to cook in the crockpot for 5 to 8 hours. At first you can have the temperature on high but then reduce the temperature to low. If you are going to be gone all day just leave the crock pot on low.
You can serve this soup right out of the crock pot in a bowl with crunchy bread on the side and a crisp salad or you can blend it like shown here. When you blend the soup, allow it to cool down before blending, then you can reheat it on the stove before serving. You can also try the blended soup with Pasta, Celery, Carrots and Red Kidney Beans to make a yummy minestrone. Serve with freshly cracked Black Pepper and freshly ground Sea Salt.