Slow Cooked Butternut Squash Soup
Slow Cooked Butternut Squash Soup
Serves 4-6
The bright orange squash in this soup becomes soft and sweet as it cooks
down. It can be pureed for a even smoother soup if that’s more your style. This
soup makes an excellent starter, but if you’d rather have it as a meal, you can add
crabmeat, shrimp or chicken. If you don’t want to tackle the task of cutting into a
squash yourself, buy the precut variety from the produce section of your
supermarket. It may cost more, but it’s worth it.
2 tablespoons butter
1/2 medium sweet onion, chopped
1 medium carrot, chopped
3 celery ribs, chopped
1 teaspoon dried thyme
2 cups chicken broth
Coat the inside of your slow cooker pot with cooking spray, brush with
oil, or line with a slow cooker liner.
Heat the butter in a skillet over medium heat. Add the onion, carrot
and celery, and sauté until tender, about 4 minutes.
Add the vegetables to the slow cooker, followed by the rest of the
ingredients. Season with salt and pepper.
Cover and cook on low for about 5-6 hours. When the soup is done,
puree if desired and serve.
The bright orange squash in this soup becomes soft and sweet as it cooks
down. It can be pureed for a even smoother soup if that’s more your style. This
soup makes an excellent starter, but if you’d rather have it as a meal, you can add
crabmeat, shrimp or chicken. If you don’t want to tackle the task of cutting into a
squash yourself, buy the precut variety from the produce section of your
supermarket. It may cost more, but it’s worth it.
2 tablespoons butter
1/2 medium sweet onion, chopped
1 medium carrot, chopped
3 celery ribs, chopped
1 teaspoon dried thyme
2 cups chicken broth
Coat the inside of your slow cooker pot with cooking spray, brush with
oil, or line with a slow cooker liner.
Heat the butter in a skillet over medium heat. Add the onion, carrot
and celery, and sauté until tender, about 4 minutes.
Add the vegetables to the slow cooker, followed by the rest of the
ingredients. Season with salt and pepper.
Cover and cook on low for about 5-6 hours. When the soup is done,
puree if desired and serve.
Roasted Tomato Soup
Serves 4-6
This soup is perfect for those cold winter nights when you want to relax with
a comforting grilled cheese and tomato soup combo. The slow roasting of the
tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel
free to use those instead of the canned variety. Stay away from fresh grocery
store tomatoes in the winter, as they are usually flavorless and mealy and won’t
give you the best results. This creamy soup also makes a luxurious starter for a
dinner party or other occasion.
1 28 ounce can peeled whole tomatoes, drained
1/4 cup olive oil
1 teaspoon dried Italian seasoning
1/2 small red onion, chopped
2 cloves garlic, rough chopped
1/4 cup chicken broth
1/2 cup ricotta cheese
1/2 cup heavy cream
Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot.
Cover and cook on low for about 6 hours, until the vegetables are soft.
Use either a blender or immersion blender to puree the soup and
transfer back to slow cooker.
Add the ricotta and heavy cream and turn the cooker to warm if you
can.
Serve warm.
This soup is perfect for those cold winter nights when you want to relax with
a comforting grilled cheese and tomato soup combo. The slow roasting of the
tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel
free to use those instead of the canned variety. Stay away from fresh grocery
store tomatoes in the winter, as they are usually flavorless and mealy and won’t
give you the best results. This creamy soup also makes a luxurious starter for a
dinner party or other occasion.
1 28 ounce can peeled whole tomatoes, drained
1/4 cup olive oil
1 teaspoon dried Italian seasoning
1/2 small red onion, chopped
2 cloves garlic, rough chopped
1/4 cup chicken broth
1/2 cup ricotta cheese
1/2 cup heavy cream
Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot.
Cover and cook on low for about 6 hours, until the vegetables are soft.
Use either a blender or immersion blender to puree the soup and
transfer back to slow cooker.
Add the ricotta and heavy cream and turn the cooker to warm if you
can.
Serve warm.
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