When my husband and I were staying at the Stein Erickson Lodge in Park City (he was there for work, otherwise there is no way we could afford it) we had the most amazing pumpkin soup. It was creamy and soft and decadent. I had to recreate it when we got home. However I've never been a huge fan of pumpkin and wasn't about to ruin something that could be amazing with my lack of love for one of the ingredients so I decided to give it a shot with butternut squash, which I love. And boy did this soup deliver! It is rich and creamy and fills the whole house with the most amazing smell while it’s cooking. On top of being a fantastic soup, it is also incredibly simple to prepare. Download the printable recipe and nutritional facts here.
Here’s what you'll need: A 3-5 pound butternut squash, 1 medium yellow onion, 1 stick of butter (1/2 cup), 1 TBSP sugar, 2 cans of chicken broth (about 28 ounces), and 1.5 cups of milk.
Peel the butternut squash using a vegetable peeler. Peel all the white off until you get to the orange part of the squash.
Cut the squash into three equal parts. I usually cut right above the bulbous part that is where the seeds are.
Next, quarter the bulbous part with the seeds. Scoop out the seeds and cut into 1 inch cubes. Continue cutting the other sections of the squash into 1-inch cubes. Place in slow cooker.
Cut the onion into coarse 1-inch cubes as well. Place in slow cooker over squash.
Sprinkle 1 tablespoon of sugar over the cut up veggies.
Add the stick of butter.
Pour the chicken broth in the slow cooker over all the other ingredients.
Cook on high for 4 hours or low for 8 hours.
Take the ingredients and blend them with the 1.5 cups of milk. I usually do this in two parts because it makes so much. Be sure to blend it long enough to get a nice smooth and creamy soup.
Return soup to slow cooker on warm.
And now enjoy! We usually pair it with the mozzarella grilled cheese.