Fall is in full swing here in Utah, the leaves have changed and there’s a lovely autumn breeze. I’m so jazzed for fall because first and foremost that means it’s pumpkin spice season and it is also soup season. I love a good soup or stew when its cold outside. I know there are like umpteen recipes for butternut squash soup but here’s another one for you and it’s a little different.
As you’ve probably guessed I’m not a vegan so I opted for the, in my opinion, more flavorful chicken stock while most recipes call for veggie stock. Also I’ve added red pepper flakes to give this butternut squash soup a good kick in the pants if ya know what I mean. As you guys know, I like the spicy so when I make this soup I add a lot more than just 1/2 tsp. And if you’re not a fan of the spice the 1/2 tsp really doesn’t make for much spice, it is more of just a flavoring agent but it can totally be omitted.
Now one thing that is my absolute favorite about this butternut squash soup recipe is that it is perfect for meal prep or a freezer meal. What I usually do is when my little is taking a nap I like to prep all the veggies the day before and stick them in a Ziploc bag and then just leave it in the fridge so I can make it the next day but you can leave the prepped veggies in your fridge for about 4 days before cooking.
Another route you can go with meal prep is make the soup and then whatever you don’t finish let cool and stick in a freezer bag and place it in the freezer and save it for a rainy day or a day when you’re like “nope not gonna cook” (we all have those days, trust me). This soup will keep good in the freezer for up to a month. Bomb sauce right? You’ll have a delicious and healthy meal ready to go, just put it in the slow cooker until its warm!
Butternut Squash Soup
- 2 lb Butternut Squash
- 1 Granny Smith Apple
- 1 White Onion diced
- 2 Cloves Garlic minced
- 2 C Chicken Stock
- 1 Spring Sage
- 1/2 tsp Crushed Red Pepper less or more depending on spice prefrence
- 1/8 tsp Paprika
- 1/2 C Coconut Milk
- Salt and Pepper
Place all items in a crock pot and cook on low for 6-8 hours or high for 4-6 hours
Remove sage and puree vegetables
Stir in coconut milk
Salt and pepper to taste