Butternut Squash Soup #vegetarianrecipe #slowcookerrecipe


The hardest part was cutting up the squash. But it was on sale for super cheap (back when I made it in the late fall.) I cut the whole squash and added that with the other ingredients to the slowcooker. After about 6 hours, everything was tender, so I pureed it with my hand mixer (far right in collage). It was delicious. Here were the ingredients:

1 butternut squash, peeled and diced
1 apple
1/2 package of baby carrots, chopped
1 medium onion, chopped
1/2 cup red lentils
1-2 quarts of water, to just about cover the contents in the slow cooker
veggie boulion
salt
pepper
dash of: smoked spice, cayenne, nutmeg, clove, cumin
tsp of: curry, coriander, garlic powder, paprika
after pureeing, add 1/4-1/2 tsp minced of the following fresh herbs: parsley, dill, thyme, rosemary, sage, oregano. Stir well, cover and let sit for a little while then stir well again before serving so the fresh herbs are incorporated into the soup. 
Optional garnish: sriracha, dollop of sour cream/plain yogurt, more fresh parsley and dill

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