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Simple Butternut Soup Recipe Chop the following into large chunks and put in crock-pot:

and herbs to taste: Cover with water and cook for about 8 hours. (Try 1-2 hours on high, then turn down to low till just before supper time!)

Then remove the squash skin (which should be completely separated from the now mushy squash), pour into blender, add 1/4-3/4 cup cream and salt to taste; blend till texture is smooth and creamy. And that's it! Serve up with fresh hot bread and plenty of butter!

Do you like your soup creamy or lumpy?

See the Blog Hop Simple Meals Friday at Nourishing Simplicity for more simple and crock-pot meal ideas and recipes! This post is shared: on Wildcrafting Wednesday's Harvest Edition, Sunday Night Soup (Launch Week) @ Red & Honey, Flash Back Friday, Tuesday with a Twist,  And in the 35 Cheap & Healthy Recipes for Families round-up. The Art of Home-Making Monday,  Sep. 2016 ...

Updated and expanded recipe from my original post in 2011.

Posted by A Gypsy of the Lord at November 23, 2013 Labels: Autumn, Culinary Delights, Recipes, Winter



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