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Thursday, November 1, 2018

Easy Crockpot Butternut Squash Soup

Happy November! I hope everyone had a great Halloween yesterday.  I am SO excited for this season. Thanksgiving is right around the corner and this chilly weather is calling me to the crockpot! I really don't use the crockpot a lot in the summer, unless I am making chicken stock. I have been so beyond obsessed with my Instapot that I really put the crockpot to the side until lately. Nothing beats the smell of something cooking in the slow cooker all day. Nothing. 

I love this recipe because it is super passive and very simple. Not only is it delicious and creamy, it's perfect nutrition. I like to use a homemade chicken stock for this recipe which adds a ton of dimension and gut-healing properties, but feel free to use whatever you have on hand. 

My whole family loved this recipe, even my super picky children. It's funny, before I had kids I was the "perfect parent". I was SURE my kids wouldn't be picky, as they'd be given healthy foods from the get-go. HA-HA! I could not have been more wrong. I hide lots of things in their food to trick them. Whatever it takes... But anyways, trust me.. make this.. and let me know how it turns out!

Easy Crockpot Butternut Squash Soup
(Paleo, vegan option)
Serves 6-8


  • 1, 3-lb butternut squash
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, grated
  • 4 cups chicken stock (or veg stock), divided (homemade or storebought is fine)
  • 1 tablespoon maple syrup

  1. Preheat oven to 425°. Slice squash vertially down the center with a very sharp knife.
  2. Scoop out seeds and discard or save for roasting.
  3. Rub 1 tablespoon olive oil oil over both of the squash halves.
  4. Roast for 30-40 minutes until tender.
  5. Allow squash to cool, then scoop out squash and remove skin.
  6. In a large crockpot, add squash, 3 cups chicken stock, and all remaining ingredients minus the maple syrup.
  7. Cook on low for 6-8 hours. Using an immersion blender, puree all ingredients. If necessary, add remaining 1 cup of chicken stock to thin out. Then, add maple syrup and season with salt and pepper to taste.