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Butternut Squash Soup

(recipe, Carrie Stewart)

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  1. * 2 tablespoons canola oil
  2. * 1 large onion
  3. * 2 garlic cloves
  4. * 1 tablespoon minced ginger (important)
  5. * 1 teaspoon cumin seed (or ground) (optional)
  6. * ½ teaspoon mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet)
  7. * 1 medium sized squash (microwave it for a minute to make it easier to peel)
  8. * 4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
  9. * salt and pepper
  10. * 1 sweet red pepper (diced in very tiny cubes, size of kernel corn)
  11. * 1 cup whole kernel corn
  12. * 1 cup 10% cream (use Alpro or Mimicreme if you're vegan)


  1. Heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
  2. Add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
  3. Reduce heat and let simmer until the squash is soft and tender. At this point, you want to add the salt and pepper to taste.
  4. You want to turn heat off and let cool before you puree. Once cooled, this is where you need a blender and an extra pot. You want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. Once all the soup is pureed, put back on medium low heat.
  5. Stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
  6. Then add your corn and red pepper. Stir occasionally for 5 minutes and VOILA!