So, up until a few years ago I wouldn't have considered butternut squash to be something I would choose to eat on purpose. I would eat it at Thanksgiving, Christmas, and Easter family meals when it would be a side dish, but that was about it for me.
Back in the fall of 2014 I decided to make a roasted butternut squash soup because our neighbour had given me some squash from his garden. I roasted the ingredients, squashed them with a potato masher, and added it all to a chicken broth. It was a good soup, even my husband (a true squash hater!) liked it. But it still wasn't a regular dish around our place.
Then, just a few months ago, I bought a veggie spiralizer (the Inspiralizer, to be exact) and suddenly I wanted to turn every vegetable I possibly could into noodles!!!
I decided to try making noodles out of butternut squash (just the strait "neck" part of it), and they were just about the yummiest noodles I had ever had! But the only problem was it left me with the bulbous bottoms with nothing to do! I would usually cut the bottom open, scrape out the seeds to roast for snacking, and roast the squash. Then when it was cooked, I would scrape the nice cooked squash out into a Ziploc bag and throw it into the fridge for some other use later.
But one day, after scraping out the seeds for roasting, I ran out of time, and just tossed the uncooked seeds into a container, and the uncooked bulbous bottom of the squash into a bag, and put it all in the fridge.
Well, fast-forward a few days, and I still had the squash in my fridge, and I was making chicken and veggie stock in my slow cooker. After I had finished making the stock and pouring it out of the slow cooker to cool, I wondered about making a squash soup in the slow cooker. With a quick Google search I found Pillsbury had a recipe that looked super-duper delish, and could be made by just putting everything into the crock-pot and letting it do it's thing!
Well, this soup was so good, so very, very good! And, it freezes really well, making it a great soup for my husband to take to work!
The Pillsbury recipe has you blending the soup in a blender or food processor, but I simply used my immersion (hand) blender (that I purchased for $4 from a local second hand store!) and that made the job super easy. Another option (though I haven't tried it with this soup), would be to let it cook sufficiently, and then just mash it up a bit in the crock-pot with a potato masher and not use a blender of any sort. In fact (as you can see) I like my soup a little lumpier, so if you're a fan of lumpy soup you can happily use a potato masher to blend this up!
Anywho, this warm, fill-up-your-tummy soup is fantastic, & full of flavour. It may seem a little un-seasonal now, but I think it'll be a perfect soup to help warm ya up on a drizzly spring day!
Curried Butternut Squash Crock-Pot Soup
Adapted From Pillsbury
***Serve topped with diced apple, green onion, or roasted squash seeds!***
Here's a video link to Martha Stewart for a how-to on butternut squash cutting (it's also where I got that image of the squash prep)!
Well, my husband just texted me to remind me that this weekend the clocks "spring forward" an hour for Daylight Savings for some of Canada (for a complete and home-schoolery list of Daylight Savings all over the world, click here!) : )
Alright, well....I can't think of anything else to tell you! Have a good weekend, make some soup, put some of it the freezer, ya know.
I used to eat cream of mushroom soup a lot back in the day.
Then (whenever it was) I started trying to eat less soup in a can, I just sort of forgot about this soup. So sad.
But, I started thinking about it again recently, and having had such good luck making my other soups with a cauliflower base (faux-tato soup, & roasted red pepper soup) I suddenly realized I could have been eating cream of mushroom soup all this time! What wasted time!
Cream of Mushroom Soup
*You can also steam the cauliflower if you want. Simply place in a pot, add enough water to cover half way, and bring to a boil over medium heat. Turn it down, and let it simmer 5-7 minutes, until the cauliflower is tender. Add the onion and garlic to the mushrooms to sauté.
We've been enjoying a lot of soup with this fantastically cold, snowy, wintry weather! I'm fairly sick of shovelling our driveway, but I am not sick of soup!
I used the leftovers to make a meat & potato casserole with potatoes, meat, cheese, and this soup, which is so tasty, simple to make, and really customizable!
This soup happened so last minute, it was a little crazy. I had a head of broccoli cut up to steam to have with dinner, but 10 minutes before dinner was to be ready, I decided I would rather have soup! I really just don't like steamed veggies....I know, it's childish, but I don't!
Cream of Broccoli Soup
If you don't want hunks of garlic and onion in your soup, just use a slotted spoon to get them out of the soup once they are tender. Puree them in the blender, and add them back into the soup.
We had ours with some shredded cheese on top (since I had already shredded the cheese in anticipation of putting on our plain old steamed broccoli!) :)
I like to plan ahead my meals (ok, actually I am actually pretty particular and un-moveable about my meals being planned!), but it's also important to be able to adapt, and change in an instant-just incase your inner child comes out and tells you that you don't want broccoli for dinner!
One of my favourite soups is tomato (if I really had to pick from all my favs). As a kid, my Dad always seemed to make it the day after we would have macaroni & cheese, and he would add the leftovers to the soup (and some times cut-up hot dogs too). Mmmmm....tomato soup with mac&cheese and hot dog bits....Might sound weird, but it was good! Don't judge, I know some of you ate more bizarre things as children (hotdogs and yogurt....you know who you are...) :)
As an adult (and one who doesn't regularly eat mac & cheese or hotdogs), my soup has a more modern taste of basil and cheddar cheese. Maybe my kids will grow up and think this is weird...ha, whatta they know?
Tomato, Basil & Cheddar Soup
Serve with grilled cheese sandwiches and veggie sticks, or have soup & salad, or just drink the soup right out of a big mug after a cold day out!
So, did you eat anything strange as a child that you didn't think was that strange until you became an adult and realized you were the only one to really ate it? Or you mentioned the strange food in passing to a friend who either A: couldn't stop laughing at how weird it was, or B: Had eyes bugging out and mouth a-gape? It's o.k., you can share, I won't make fun of you (...too much). :)
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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