Submitted by: Ann Henderson
Prep Time: 45 Minutes
Cook Time: 3 Hours
Servings: 4
Delicious squash soup... great for a cold fall or winter day!
1 tbsp. butter
1 stlk. celery
1 med. butternut squash
1 med. carrot
1/2 tsp. onion powder
32 oz. beef broth
sea salt & black pepper to taste
Cut the butternut squash in half and place face down in a pan with a little water. Bake about 30 minutes. Peel squash and place in a crockpot. Add butter, chopped celery and carrot, onion powder, beef broth, salt, and pepper. Cook on high for 3 hours. When everything is done cooking, let it cool enough to handle before pureeing all of it (it's easiest to do this in batches).
Email
Print
