It's finally fall, which means it's soup season! Butternut squash soup is one of my favorites so I figured it would be a good recipe to start with. I roasted everything in the oven first (including the garlic) then added everything to the crockpot with some seasonings/broth for several hours before blending everything together. Bacon happened to be on sale so I added some on top. You don't need to use a crockpot, but I started making this early in the morning and I wanted it done for lunch. Happy Fall!
Ingredients:
1 medium-large butternut squash, peeled and chopped (or you can cut it lengthwise and remove the seeds and scoop out the squash when soft)
3-4 medium carrots, peeled and chopped in chunks
1 large onion chopped in chunks
2-3 medium garlic heads (sounds like a lot but garlic is very mild when roasted)
2-2 1/2 cups chicken or vegetable broth
1/2 cup heavy cream or Greek yogurt thinned with milk
2 tsp dried rosemary
2 tsp dried thyme
salt/pepper to taste
2 bay leaves
1-2 pieces of cooked bacon per serving to top
Instructions:
1) Place your chopped vegetables on a baking sheet, drizzle lightly with oil and add salt/pepper. For the garlic, keep the cloves together but chop the tops off, place in foil and drizzle with oil. Seal the foil around the garlic and place on the baking sheet
2) Roast 425 F for 35-40 minutes or until everything is soft
3) Place all vegetables with the broth and seasonings (squeeze out the garlic when cooled and mash until smooth before adding) in a crockpot. Cook on low for 3 hours.*
4) Remove the bay leaves and use an immersion blender or standard blender and blend until smooth. Thin with broth if the soup is too thick
5) Stir in the cream/yogurt (make sure it's warmed first or it will curdle). Cook the bacon to your liking and crumble on top
*If you are short on time, you can place everything in a soup pot with the broth and blend until smooth before adding the cream/yogurt
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