We are a very busy household, so a lot of our recipes have to be quick and last a few days in the fridge as an easy grab-n-go option! A two person household is not an excuse to cut a recipe for four in half….. it’s a phenomenal way to save on cooking time and stretch your budget! Does that mean I’ll be doubling recipes when those children finally come along….. most likely, but only if my personal chef is on vacation and our nanny couldn’t make the trip to the Hamptons with us for the summer! Hey, a girl can dream! =)
This recipe is Dairy Free and Gluten Free (check your broth, I use Trader Joe’s GF Broth)!
Here are the ingredients:
1lb Cubed Butternut Squash
3-4 Cauliflower Florets
3 Cups low sodium Chicken Broth
3 Tbsp McCormick Grill Mates Smokehouse Maple Seasoning (I find this at Costco)
Optional: Dash of Sea Salt
Combine all the ingredients in the crockpot and cook on low for 3-4 hours (or for 30 minutes on low-medium heat on the stove, covered). When done, the squash should be tender. Transfer contents into a blender and blend until smooth. The cauliflower will help give it a creaminess without adding cream! NOTE: You may need to blend in batches since the hot soup may expand a bit in the blending process. If you question your ability to pour from pot to blender, use a ladle to scoop from one to the other.
The squash can be pre-cubed and bagged OR for a cheaper option: peel & cube a whole one yourself. There are seeds and pulp inside, so don’t forget to scoop that out. NOTE: Whole Butternut Squash is very firm. You will need a capable knife and some muscle strength!
You can either store it in a large bowl or divide it up into 1 cup servings in small containers for a fresh cup of soup to-go!
ENJOY with us!
See the health benefits of butternut squash here!
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