And here is one of the last entries in the crockpot recipe contest. Very sweet and delicious, butternet squash soup is a must this fall. I didn’t cook mine in a crockpot, I didn’t have the time but you certainly can turn it on in the morning and not look at it again after you get home from work. Either way, it was delicious, thank you Vicki!
VICKI’S BUTTERNUT SQUASH CROCKPOT SOUP
2 pounds butternut squash, trimmed and cut
1 turkey sausage, casings removed and browned
3/4 cup chopped onion (red or white)
1 tsp red crushed pepper
1 tsp coriander
1 tsp white pepper
1 t olive oil
4 cups low sodium chicken broth
Throw everything into the crock pot and simmer for a few hours on low. Puree with a Braun hand blender right in the crock pot. Serve with 1 tablespoon of nonfat sour cream.
I actually cooked this right on the stove top and it was done in a half an hour. you can either let it cook slowly or have it done quite quickly. Enjoy!