One of my absolute favorite fall food items is the butternut squash.
I was only introduced to it a couple of years ago and it changed my world forever! It's creamy texture and delicate, nutty flavor incorporate well into a variety of dishes, but it especially lends itself well to soups. Its bright color is cheery, and pureed into a dreamy smoothness, it banishes the chill of a crisp fall evening in no time!
This recipe makes a huge batch-we had some for dinner, froze enough for another dinner, and had enough leftover for several lunches!
Pro tip: to make your squash easier to cut (these things are notorious for being difficult to get into!), microwave it for 2-3 min. The rind should be somewhat softened so you can slice it in half without cutting off your hand in the process.
Also, before freezing, be sure to let the soup cool completely!
Slow Cooker Butternut Squash & Sweet Potato Soup
adapted from Hamilton Beach
1 medium onion, chopped
2 TB butter
2 cloves garlic, chopped
1 large butternut squash, peeled, seeded and cut into 2 in. chunks
1 large or 2 medium sweet potatoes, peeled and cut into 2 in. chunks
5 cups chicken broth
1 1/2 tsp. dried sage
1/2 tsp salt
1/4 tsp pepper
1/2 cup half and half or heavy cream
In a skillet, cook onion in butter over medium heat, stirring occasionally, until tender but not browned. Add the garlic and cook 1-2 min. more. Spoon into slow cooker.
Add squash, sweet potatoes, broth and seasonings.
Cover and cook on high 4 hours or on low 6-7 hours.
Let cool slightly, then puree in a blender or using an immersion blender (stick blender) until smooth. Stir in cream.