One of my favorite autumn soups is rich butternut squash! The prepping of the squash is the only thing that takes up any time so you might want to give yourself ample time (guesstimate about a 10-30 minutes per squash) to peel and cube it. And don’t forget to save the seeds for roasting!
1 butternut squash med-large (roughly 3-4 lbs)
1/2 teaspoon marjoram
1/4 teaspoon pepper
1 cup applesauce or 1 large apple peeled, cored and cubed
1/4 cup margarine or similar
3 cups broth (vegetable is good but chicken is fine if you aren’t vegan, beef is a not a good choice here)
2 Tablespoons brown sugar
1 cinnamon stick 3 inches long (removed when done cooking)
1 cup pumpkin puree
1/4 teaspoon fresh ginger
8 oz cream cheese (or coconut cream as a vegan option)
Sour cream (or vegan equivalent)
- Peel and grate your ginger (this is how I always have fresh ginger on hand).
- Peel, de-seed and cube your butternut squash.
- Peel, core and cube your apple if you are not using applesauce.
- Add everything to your cooker except your cream cheese and sour cream.
- Add enough broth or water to cover ingredients if your 3 cups aren’t enough.
- Put on high and find something fun to do for the next 4-5 hours (you can put this on low and cook it for 6-8 hours while you’re at work).
- Your soup is done once everything has liquified. You can help this along by stirring the soup every once in a while during cooking.
- Once it’s done, cut up cream cheese and allow it to melt in the soup. As it melts, whisk briskly to help incorporate it and break up any squash chunks.
- Ladle into bowls, add a dollop of sour cream (this REALLY brings out the taste and makes the dish) and serve!