I’ve been crock-potting it up lately, mostly because it is fall and yet still so hot! The crockpot gets less hot than my stove or oven.

This weekend we had a dinner party and the first course was a delicious butternut squash soup… it tastes like fall in a bowl.

How to make it (simplified for 4-5 people)!

  • 1 large butternut squash
  • 1 24 oz container low fat no added sodium chicken broth
  • 2 cups water
  • salt & pepper to taste
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • pinch nutmeg
  • garnish (not optional–really changes the soup!): lowfat sour cream

Cut the squash into 1″ cubes, and put it and the liquids into the crock pot for 8 hours on low. Using a stick blender, puree the squash in the pot. Add the spices and let simmer on low for about 30 minutes. Dish up and add a dollop of whipped cream on top.