Smashed Butternut Squash Soup

I’ve made a fair bit of soup the last few weeks. With the days growing colder and shorter, and the rainy weather brought by the Pineapple Express, soup seems like the right choice for dinner as the darkness closes in. I can also make it in the crock-pot and forget about it until later (at least that’s the theory).

The boys like their vegetable soup “chunky, like Ms. Liz makes.” I prefer my vegetable soup to be more pureed. I’ve had to compromise, and now the soup is “smashed” — I use the potato mashed instead of the immersion blender, and the end result is thick, creamy soup with chunks.

Winter has also brought a change to our CSA box, we’ve been getting butternut squash in our box the last few weeks. Some weeks it is sent off to school, some weeks I attempt to do something with it at home, roasting it is only popular so many times before the novelty wears off, so this week I decided to try it in soup.

I had every intention of making this in the crock-pot, but the power went out (again) after I had started it so I transferred everything to my dutch oven and let it simmer covered on the stove for several hours.

IMG_0382Smashed Butternut Squash Soup
Serves more than I intended to, I’ll probably freeze the leftovers


2 large butternut squash cubed (that’s what I had on hand, I have no clue how many cups it was)
2 apples, peeled, cored and sliced
2 carrots, peeled and cut into pieces
1 onion, chopped
3 cloves of garlic – smashed/minced/whatever
1 box chicken stock (4 cups) + water to cover (approx. 4 more cups)
a few sprigs fresh thyme
a few sprigs fresh sage
some ground pepper
some salt

1. Place squash, apples, carrots, onion, garlic, stock, water and herbs in a slow cooker on low and allow to cook for 6-8 hours (until everything is mushy tender) — this was my original plan, and then the power went out, so it simmered on the stove top in my dutch oven for 6+ hours.
2. When everything is tender, scoop out any of the herb stems, then smash with a potato masher (or use an immersion blender for a smoother puree).
3. Add extra and pepper to taste. Serve with generous dollops of sour cream, parsley garnishes, bacon, croutons, or whatever else suits your mood.

Patrick prefers his thinned/cooled off with either whole milk or heavy cream.

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