I love cooking with the crockpot, and although this recipe can be cumbersome, the result is a delicious and hearty soup, perfect for cold nights! We usually have this with Thanksgiving, however, this soup can be enjoyed in the winter months too! We love eating it with our favorite croutons or baked bread!
This recipe will yield 10-12 appetizer portions. Feel free to freeze any remaining leftovers!
Ingredients:
- 2-3 acorn squash, halved and seeded
- Water, as needed
- 1 stick of butter
- 1 medium-sized onion, chopped
- 2 large carrots, peeled and chopped
- 1 clove garlic, minced
- 4 cups low-sodium chicken stock
- 1 cup heavy whipping cream
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Salt and ground black pepper, to taste
Directions:
- Preheat the oven to 400 degrees F.
- Arrange the halved and seeded acorn squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
- Bake the squash in the preheated oven until easily pierced with a knife, approximately 45 minutes. Remove from the oven and cool until easily handled. Scoop the flesh into a bowl and set it aside to blend.
- Blend the squash in batches, adding 1-2 tablespoons of water to smooth it out. Continue until all the squash is pureed. Set aside.
- In a pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and minced garlic. Cook and stir until the onion has softened and turned translucent, about 5 to 7 minutes.
- Pour the chicken stock into the pot; stir in the pureed squash and vegetables. Add the heavy whipping cream and seasonings. Cook for 4 hours on low heat.
Enjoy!
