So this past weekend I made turkey chili in the slow cooker again, a recipe that I have already tried and posted. During the week however, I made my first batch of butternut squash soup. It is delish! The only issue I had was that I think instead of simmering I ended up boiling it at too high of a temperature so I lost too much of the liquid and it was a little thick. Still very tasty though, and I just added some water before serving.
Recipe
I didn't add any pumpkin seeds but I think next time I will add toasted pine nuts. I also used 2 cups of vegetable stock and 2 cups of chicken stock, instead of all chicken. The soup is so flavourful and has a kick to it. I also made this on a week night, in about an hour, and put the pot in the fridge. It was great to heat up for lunches, and surprisingly very filing.
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| Clean roasted butternut squash soup |
I want to make this!
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