Slow Cooker Caramelized Squash Soup

I've been living the single life this week while Kyle has been in Mexico. For 3 years in a row, he's managed to escape Chicago during the coldest week. I swear, every time he leaves I turn into a popsicle.  Nevermind that, single life means I'm getting caught up on all my Netflix shows, snuggling my dog and photographing a few new recipes. Good lord, my life has changed since college. Most importantly this week, I had a ladies' night with my girl, Jeana. On Tuesday, she officially entered her "mid-twenties." Being the expert that I am, I was there to provide her all the necessary emotional support (and wine) to get her through the moment. I also comforted her with my flatbread pizza, so I'd say it was a success.

Slow Cooker Caramelized Squash Soup | Personally Paleo

Also a success, was the amount of food I ate with Kyle being gone. Well, I guess I don't know if that is considered a success. I thought I was going to explode at one point, especially when I was testing out my new recipes. I end up taking "just a bite" to make sure it's perfect and I end up eating 12 servings of something. Even though each of these were healthy recipes, I ended up going on a 5 mile run to help cancel out the excess. It's called balance.  I'm not always great at it, but I'm getting better.

If you're going to follow in my footsteps and eat 12 servings, this is the soup to do it with. I mean some might say 1 serving is enough, but once you try this, I can't guarantee that you won't want to eat 11 more. This soup starts off with some caramelized butternut squash and onions. Combined with celery, carrot and broth, it makes a creamy, savory soup. Cooking options include the stove (if you want) or a slow cooker (my preference) for this easy soup.


Slow Cooker Caramelized Squash Soup

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Slow Cooker Caramelized Squash Soup
Creamy, savory soup made with caramelized butternut squash, celery + carrots
Ingredients
  • 4 cups butternut squash, cubed
  • 1 med-lg sweet onion, diced
  • 2 stalks celery, chopped
  • 2 lg carrots, chopped
  • 3 tbsp butter, ghee or oil
  • 2 cups broth
  • 4 cloves garlic, chopped
  • 1 1/2 tsp Primal Palate Adobo Seasoning OR 1 tsp oregano, 1/2 tsp onion powder + 1/2 tsp turmeric
  • 1/2 tsp rosemary
  • 1/2 tsp salt + addtl to taste
  • 1/2-1 tbsp per serving coconut cream to top
Instructions
Slow Cooker:
1. Melt your butter in a saute pan on med heat. Add in your squash and onions. Stir to prevent sticking and saute 5-10 mins until the sides have browned a bit.
2. Transfer to a slow cooker, adding in remaining veggies, seasonings, broth & garlic. Cook for 3-4 hours on low until veggies are tender. Using an immersion or full-size blender, cream together until the soup is smooth.
3. Laddle into bowls for serving. Add 1/2-1 tbs of coconut cream to the top and gently stir in before enjoying.

Stovetop:
1. Melt your butter in a stock pot on med heat. Add in your squash and onions. Stir to prevent sticking and saute 5-10 mins until the sides have browned a bit.
2. Turn heat down to low-med and add in the remaining veggies and garlic. Saute for an additional 10 mins stirring frequently until they start to become slightly soft. Add in broth and seasonings. Bring to a boil. Then allow to simmer for 45-60 minutes until veggies are fully tender. Using an immersion or full-size blender, cream together until the soup is smooth.
3. Laddle into bowls for serving. Add 1/2-1 tbs of coconut cream to the top and gently stir in before enjoying.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings

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