Hearty Autumn Squash Soup to put a pep in your step on blustery fall days.
1 Small Acorn Squash
1 Small Butternut Squash (or butternut squash purée)
1 Medium Yellow Onion
1 Medium Apple
1 Cup of Chicken Stock
1 Tbsp Curry Powder
1 Tbsp Olive Oil
1/2 Tbsp Butter
1/2 Cup of Milk
Salt and Pepper
Toasted Pumpkin Seeds (garnish – optional)
Chop and peel the squash. This process can be a bit time consuming and yield a lot of squash so if you have larger acorn or butternut squash, do this step ahead of time and put the extras in a ziplock bag.
Chop the onion and apple. This will all be puréed in the end so a rough chop is fine. Try to keep the pieces roughly about the same size so they cook through evenly.
Set the crockpot on high. Add the olive oil and butter.
Layer the veggies in the pot from longest cooking time to shortest – so squash on the bottom, then the onions, then the apples and add a third of spice between each layer.
Pour the chicken stock over the veggies.
Cook on high until the vegetables are soft and easily pierced with a fork – about 3-4 hours.
Pour the vegetables into a heat safe blender and purée until smooth.
Return to the crockpot and add the remaining ingredients and add salt and pepper to taste. Let the mixture cook on high in the Crockpot for another 30 minutes – 1 hour.
Serve hot and garnish with parsley or toasted pumpkin seeds as desired.