Monday, October 1, 2012
Make It Monday: Crockpot Pureed Butternut Squash Soup
It's simple, healthy, low-fat, filling and inexpensive. Can it get any better than that?
1 large butternut squash (will be about 4-5 C of cubed squash)
4 C broth
1 med onion, chopped
1/2 tsp cinnamon
Pepper to taste
Peel, remove seeds and cube squash and place in crockpot (slow cooker). Add broth, onion and cinnamon. Stir. Cook on high in a crockpot for 3-4 hours. Puree in blender, food processor or an electric hand blender. Top with a dollop of sour cream (or green yogurt) and serve.