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Easy Crockpot Butternut Squash Soup

(Paleo, vegan option) Serves 6-8
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Prep Time 50 minutes
Cook Time 8 hours
Course lunch
Cuisine American
Servings 0

Equipment

  • 1 Crockpot

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 425°. Slice squash vertially down the center with a very sharp knife.
  • Scoop out seeds and discard or save for roasting.
  • Rub 1 tablespoon olive oil oil over both of the squash halves.
  • Roast for 30-40 minutes until tender.
  • Allow squash to cool, then scoop out squash and remove skin.
  • In a large crockpot, add squash, 3 cups chicken stock, and all remaining ingredients minus the maple syrup.
  • 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.
Keyword butternut squash recipes, butternut squash soup, crockpot soup
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