Slow Cooker Butternut Squash and Lentil Soup

It's been so chilly around here lately, the perfect weather for a bowl of steaming hot soup.

I actually made this batch for myself, to have during the week for a quick lunch, because I'm trying to eat healthier and get to where I was pre-holidays. 

This is a very easy soup to get going, you can pop everything in, in the morning, then let it cook on low all day long.  I give it a quick whiz with the immersion blender and it's done.

My husband  and children are not very big fans of butternut squash, so I really do make this just for myself to enjoy, and it last quite a while because it makes a pretty big batch.

Thank you to Claire from The Witt Family on Youtube for this wonderful recipe.

Slow Cooker 

Butternut Squash and Lentil Soup

1 Butternut Squash
1 Large Onion, diced
2 to 3 Garlic cloves, chopped
Salt & Pepper to taste
2 tsp smoked paprika
1 cup lentils
1 vegetable stock cube
3.5/4 cups of boiling water ( I used a box of Garden Vegetable Broth, 32 oz. )


 Peel butternut squash, cut in half and remove all seeds.  Cut into chunks and place in a slow cooker.  Add the diced onion, garlic and season well with salt and pepper and paprika.  Add in the cup of lentils, and the vegetable broth.  Cover and cook on Low for 6 to 7 hours.

Once done, use an immersion blender to puree the soup.  Check the seasonings and adjust accordingly.  Enjoy!!!

Butternut Squash.........Yummmmm!

If there's one thing I love it's Butternut Squash and especially when it's all warm and gooey, yes because I also put maple syrup in mine. Yes I do!

Yesterday while Curt took the kids to a birthday party, I had the house all to myself and what does a lady do when alone and bored??? Well, make Butternut Squash Puree of course because unlike other women who would take the opportunity to get into a hot Calgon Take me Away bath, I just jump right into the kitchen......Yippee!

BUTTERNUT SQUASH PUREE

Aren't they beautiful, I almost feel bad cooking them, but not really cause I know how delicious they are!

I start by cutting them in half lengthwise, and please be careful when you do that, they're quite tough to cut so I make sure I have a good hold on it, stab insert my knife into it and cut down to the bottom and then turn it and cut down to the top.

Then I scoop the seeds out, or have the kids do it, they like that part for some reason, maybe it reminds them of Halloween???

Place them in a pan and pour water, about a cup or so, or you could be like me and turn around to talk to one of the dogs and realize I've poured a bit too much.......never fear though it's not like they'll drown LOL

Pop them in the oven at 350º for about 30 minutes or until they're tender when you stick a fork in them.

Here they are straight out of the oven, all brownish and pretty, can you smell them from over there?

Then I pull out the butter, one stick to be exact and cut it into slices, then put it into the serving dish or mixing bowl or whatever you want to use.

Start scooping those babies out and dropping them right on top of the butter.......mmmmmmmm!

I know Thanksgiving is coming and I'll be putting my masher to good use again, but it hasn't been used in a while so it needs to get some practice in before Thursday. Pull it out, give it a kiss and slam it into the bowl, mash it all up real good!

Now here comes my favorite part, I like living dangerously and the fatter things are the better they taste. Yes I know it's not healthy but it's not like I'm going to eat this every day?!?!?!
I usually do 4 tablespoons of yummy Maple Syrup.......that's actually Cracker Barrel Maple Syrup you see going in there.........*drool*

A little bit of salt.........I said a little, don't get crazy on me and dump a bunch in there, you'll ruin all the sweetness. LOL


And VOILA! Butternut Squash Puree and it's OH.SO.GOOD! Enjoy!