On Christmas morning our dear little oven broke. Unfortunately this happened after I had just spent an hour preparing two beautiful quiches.
Frustrating? Oh yes.
Having to tape and un-tape the oven every single time you need to open it gets old really fast. I didn’t realize how much I was using the oven until I no longer had one. We ended up pulling out the crock pot and cooking a lot more meals “slow style” dinners this winter. I forgot how amazing the crock pot is, you put something in and can forget about it till hours later when your meal is ready. This butternut soup recipe is very simple and very easy. It is basic and holds a lot of room for modifications.
Easy Butternut Soup
1 medium – large butternut squash
1 large white onion, cubed
4 garlic cloves, halved
several sprigs of fresh rosemary
3/4 cup lentils
salt and pepper to taste
3 T olive oil
about 6 cups of broth or water, adding more or less for desired consistency
(more will make a thinner soup, less will make a thicker “puree”)
Peel, deseed and cube the butternut.
Remove the stems from the rosemary.
Place all ingredients in the crockpot and cook on “high” for 2 – 4 hours, until your butternut is tender.
Add half of the soup to a blender and blend until smooth. Return to crock pot. This will result in a slightly chunky soup (which I love!) If you want a puree, blend all ingredients.
Super simple, very easy and extremely delicious.