- Verona Police Blotter: July 8-15, 2016Posted 5 days ago
- Newark Man Arrested, Charged In Fatal Hit-And-RunPosted 2 weeks ago
- Claremont Construction Halt? Not ReallyPosted 3 weeks ago
- Town Opens Cooling CentersPosted 3 weeks ago
- Verona Police Blotter: June 24 – July 1Posted 3 weeks ago
- Traffic Signs–And Common SensePosted 3 weeks ago
- Police Seek Witnesses To Fatal Hit-And-RunPosted 4 weeks ago
- Verona Business Owner Killed In Hit And RunPosted 1 month ago
- Verona Police Blotter: June 3-10Posted 1 month ago
- Verona Police Blotter: May 27-June 3Posted 2 months ago
Crock It! Butternut Squash Soup
Last winter, while visiting my dad in North Carolina, my daughter had her first taste of Butternut Squash Soup. Since then, she’s been doing two things. The first: waiting patiently until the fall vegetables arrive, and the second: begging me to make it.
But, it wasn’t just a request to make the soup. It had to be made “just like Pop’s” and with “nothing but squash.” Nothing spicy, no green items, and no pepper. I was up for the challenge and knew this would be a great way to get into fall soups. I took the basics of what I knew about making a soup that would work well with my Crock Pot and would only need to be pureed just before serving. It turned out to be one of the easiest recipes ever, I think I even made it in the 15 minutes I had available before heading out to nursery school to pick up my youngest.
In the end, even though I did use more than “just squash,” this soup was perfect for my daughter and not too spicy or chunky.
Slow Cooker Butternut Squash Soup
2 teaspoons olive oil
2 shallots, diced
4-5 slices of fresh, peeled ginger
salt and pepper to taste
1 small butternut squash peeled and roughly cut into pieces (about 1 1/2″ in size)
2 cups chicken broth
Saute the shallots, ginger and squash in the olive oil until the shallots are soft. About 5-7 minutes. Add salt and pepper to taste while cooking.
Place sauteed vegetables in the slow cooker and add broth.
Cover and cook on low for 6 hours.
In batches, pour soup into the bowl of a food processor and process for about 20-30 seconds, or until well pureed. You’ll need an extra bowl as you move from one batch to the other.
The finished soup will be thick, but you can always add more broth to thin it out.
Notes from my experience:
The ginger flavor is very subtle, which was my goal here. If you are looking for a little more kick, you can always add more.
I decided to save my seeds and toast them. These seeds are smaller and plumper than pumpkin seeds and I discovered I actually like them better. To toast your seeds, just rinse them in cold water, place on a cookie sheet, sprinkle with salt and bake in a 250 degree oven for about 45 minutes.
Get News Updates By Email
Richard U. Mascera Sr., 86, Former Dentist
Richard U. Mascera Sr., DDS, 86, of Verona, passed...
- Posted 15 hours ago
Open Houses To Beat The Heat
You might not feel like moving from the fan...
- Posted 2 days ago
Verona’s Business Landmarks
Recently a friend posted a photo online of Pal’s...
- Posted 3 days ago
Where In Verona Is It? Week 52
This is it folks: The last week of MyVeronaNJ.com’s...
- Posted 5 years ago
Where In Verona Is It? Week 22
Naughty? Nice? We’re not going to be judgmental. We’re...
- Posted 6 years ago
PSEG: Here’s Verona Outage Map
With the millions of homes without power around New...
- Posted 4 years ago