Winter Squash Soup
  1. Place all ingredients into a slow cooker.
  2. Cook on low for 6-8 hours or on high for 4 hours.
  3. Use an immersion blender to puree until creamy. (You could also transfer soup to a blender to puree that way.)
  4. Enjoy immediately or save in the refrigerator or freezer for easy meals.
Recipe Notes
  • Serve garnished with pepitas (raw pumpkin seeds), chopped parsley, and slivered Hakurei Turnips (salad turnips).
  • Any type of winter squash can be used: butternut, acorn, delicata, buttercup. It should equal about 4 cups of squash.
  • Instead of peeling and cubing squash, cut squash in half and remove seeds, then place cut side down on baking sheet and roast in oven at 375°F for 25 minutes. Once roasted, carefully scoop out flesh and add to slow cooker, following instructions as above.