BLOG: Simple Struggles of a Stay-At-Home-Mom

Another rainy day so I pulled out the crockpot and made a quick, cheap, ORGANIC soup for the family to enjoy! I've shared the recipe with you and I hope you will enjoy it!

Yet ANOTHER rainy day here in Bowie.  So, I figured I would whip out the crockpot and toss something cheap, easy and most importantly ORGANIC!  Organic foods are often thought of as being too expensive for most.  However, the key to keeping your food organic and your budget in line is buying local and in-season.  On my last grocery trip I found some organic butternut squash on sale, the first of the season.  As well as local organic apples, YUM!  Throw those two things together, add a few spices and your house will smell like fall! 

This is a recipe that I've made for years, a simple creamy butternut squash soup that uses NO CREAM!  Will my 15 month old son love it, not sure but I will find out soon. 

Ingredients:  ( I use organic but you can of course, use non-organic ingredients)

*  1 butternut squash

*  2 apples

*  2 small onions (less if you are not an onion person, but you really don't taste the onion as the sweet from the apple cuts it)

*  2 tsp coconut oil (you can use a different type of oil, I prefer using coconut)

*  1 tsp black pepper

*  1/4 tsp cinnamon

*  1 tsp salt

*  1/4 tsp nutmeg

*  1/4 tsp cloves

*  4 cups chicken broth


1.  Preheat oven to 400 degrees.  Cut your butternut squash longways.  You will need a sharp knife for this.  Scoop out seeds.  Brush inside of the squash with the coconut oil. Place in pan or on baking sheet and cook in oven for 15 minutes (longer if the squash was large). 

2.  While the squash is cooking, chop the apple and onion and place in crockpot with the chicken broth and spices.  There are a lot of nutrients in the skin of an apple so I leave it on.  Turn the crockpot on high. 

3.  When the squash has finished cooking and has cooled down enough that you can handle it, peel the flesh away from the outer skin.  Add the flesh to the crockpot.  You can cover and cook on low for 8 hours.  This soup will be fine if cooked on high for 4 hours (if you need it in a rush!). 

4.  Use a hand immersion blender (CAREFULLY as this soup is hot and may splash).  If you do not have a immersion blender you can use a regular blender (just do in SMALL batches) and again be careful as the soup is HOT! 

I hope that you enjoy this soup.  It is one of my favorites!  Hopefully my son will like it too. 

***It is not finished cooking, so I will add a picture of the soup once it is finished***

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Rebecca Edwards August 30, 2012 at 01:23 PM
I'm going to try this soup this weekend - it sounds delicious! Thanks for the receipe.


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