If you are local to the Wood River Valley, don’t forget to use this special link on the Food Day CSPI site to sign up for the Celebrate Real Food event! We will be serving a taste of this recipe at that event at the Wood River YMCA.
I wanted to come up with something that is super easy, yet nothing like “fast food”. I wanted to use a very seasonal item that brims of Fall spirit—so I choose the yummy butternut squash. There are ALL kinds of butternut squash soup recipes, but I think this is the easiest one I’ve ever tried. And it passes the taste test; I recently served it to my in-laws during a visit, and they gave it the thumbs up.
Step 1: Cook the butternut squash. Wash one, cut it up and put it in the slow cooker with a few inches of water on LOW overnight. You can get really great squashes of all kinds from Idaho’s Bounty.
Step 2: It is now the morning and your butternut squash is cooked. After you’ve turned off the slow cooker and the squash has cooled, scoop out the yummy flesh and put it back in the slow cooker. Now all you have to do is add:
-1/2 jar of salsa
-1 32 oz box of veggie broth
I like to use my hand blender to blend the soup now, as opposed to later when it is hot. See below for recommended brands.
This took about 10 minutes out of your morning, and you probably need to get off to enjoy your day. Leave the slow cooker on LOW while you are gone. Then come back around dinner-time, and your soup will be ready!
-Step 3: Enjoy your soup! The photo above is unadorned, but it is yummy to add toasted seeds (pumpkin, sunflower, etc.) or shaved (raw) apples and fennel. You could dress it up with a little sour cream if that is your thing. Make sure to give this soup to your kids and tell them to eat their veggies! Enjoy.