Butternut Squash Soup

You know it's fall when my mom starts making this soup. It is her favourite soup of all time.

Can I take this moment to say what a amazing cook I think my mama is? She usually has a lot she is balancing, but she always made a nutritious supper for our family. Nutritious, AND it always tasted soo good. My kids will not be able to say the same for me, there are certainly nights when five o'clock roles around and I have no plan at all …so we end up eating eggs and toast for dinner. I have to say, I kind of miss having my mom cook supper for me!

One of her biggest strategies to working all day and cooking amazing meals is her crock pot. I know no one who uses a slow cooker more and Squash Soup is one of her specialties.

I am going to go into some extra detail here to talk about prepping the squash, because I have a theory that people are intimidated by that step. I see them standing in front of the bins of beautiful, colourful squash looking a bit bewildered. To help with that, we have put up some info about each variety on our website. There has been some buzz lately about squash being a superfood. It is a nutritional powerhouse, very inexpensive and also beautiful! Yet, I know what people are thinking when they stand at that bin. I really should eat squash…but how?

Start by rinsing the outside.

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Then get out your biggest knife. I promise this is going to easier than you think! Cut a thin slice off the bottom. The only reason for doing this is the help the squash stand up on its own while you slice it lengthwise

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You know you can do this. Slice right down the middle

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Now you have 2 halves!

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If you have a grapefruit spoon, they work like a dream to scoop out the pulp and seeds from the middle. (We sell them at the farm just for this purpose) You can save the seeds and roast them if you so desire.

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This is what you will have left once you scoop out the pulp

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Flip the pieces over and one at time, slice them In about 1 inch pieces

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Now, you have more manageable pieces for peeling with a regular vegetable peeler. Throw the slices right into your crock pot as you peel them.

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Yay! The hard part is over and you have successfully conquered a squash

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Add about 4 cups of chicken broth and pour it over the squash.

After the squash, chopping an onion and some carrots should be easy. Chop them roughly, size and shape doesn't really matter as they are all going to be blended later anyway.

Time to sauté!

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Heat some butter in a pan and add your onions and carrots. Stir them until they begin to brown a bit . The reason for this step is that extra burst of flavour that comes with combining onions, heat and butter. We aren't actually worried about cooking them, there is plenty of time for that in the crock pot.

Once they start to smell fantastic, that is your first hint they are close. Add that goodness to the crockpot, as well as your salt and thyme.

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Put the lid and turn on your crockpot. The Squash would probably be soft after about 4 hours on low ( in my crockpot a least), but it won't hurt to cook on low for 8 or 10 hours if you are gone to work during this time. Of course, you can also use a regular old pot on the stove for this step, and it will likely take about 30-40 minutes of simmering for the squash to be soft enough to blend.

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Once it's done, a simple stir with a wooden spoon will break it up. Now at this point I like to use my immersion blender.

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This is the most useful appliance – it blends most anything to a smooth silky consistency with the mess of transferring to a blender. Of course, a blender will do the job too though. The other option if you don't own an immersion blender is to just mash it with a potatoe masher. You won't get the a completely smooth soup, but it would be okay with a few chunks right?

This is a pretty big recipe, so if you want to freeze some of this soup, you certainly can – but freeze it at this stage before you add the milk.

Once the squash has been pureed, add milk or cream to your desired consistency and voila! Your Butternut Squash soup is complete and just needs some garnishes.

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I like freshly shaved parmesan and green onions. My mom often adds herbed croutons too.

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This soup goes so well with the homemade biscuits. I love the Apple Cheddar Biscuit recipe from Canadian Living. See that recipe here:

A beautiful meal with fall's best flavours. Enjoy!

Butternut Squash Soup

Prep Time: 15 minutes

Cook Time: 4-8 hours in a crock pot

Servings: 20-25 cups of soup


  • 1 medium Butternut Squash
  • 1 large onion
  • 3 large carrots
  • 1 TSPB butter
  • 4 cups of Chicken Broth
  • 1 TSP salt
  • 2 TSP dried thyme
  • milk or cream to thin
  • Fresh Parmesan to garnish



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