Squash and Cranberry Soup

I’m sure you can tell by now that every cool weekend is a soup weekend.  This past Sunday, I went with a twist on butternut squash soup.  Since my kitchen was full of baked goodies, I needed something simple. I went straight to my crockpot recipes and found this new one.  The fun news was that along with picking up pre-cut butternut squash at the Trader Joes’s, I also found sweet potatoes and parsnips

IMG_7982 IMG_7983


All ingredients went straight into the crockpot.



Where I left them for four hours while I kept busy in the kitchen.  Instead of sending the soup through the blender once cooked, I used my favorite tool to puree the soup.  Note to the soup maker,  make sure your immersion wand is placed ALL THE WAY into the mixture.  Hot soup squirting out the sides of the wand is messy AND burns the skin!

IMG_8059 IMG_8060


The soup is on the sweeter side and actually tastes better the next day (once the flavors have settled).  I think when I make it again, I will omit the apple juice as I don’t think it was necessary. 




This has been my lunch all week and everyone at work has commented about how great it smells.  The actual recipes calls for a yogurt drizzle, but I didn’t make it (still doing well without the dairy).  Definitely give this easy soup a try this winter!  It is delish!



Squash and Cranberry Soup with Yogurt Drizzle

From Slow Cook It, Serves 4


1 1/2 pounds butternut or kabocha squash, peeled, seeded, and cut into 1 inch cubes

2 Granny Smith apples, peeled and chopped

1 large onion, chopped

1 cup fresh or thawed frozen cranberries

1 cup unsweetened apple juice

1 cup water

1 tbsp minced peeled fresh ginger

2 tsp extra virgin olive oil

1/2 tsp salt

1/2 cup plain fat free yogurt

1 tbsp maple syrup

pinch black pepper


-Combine squash, apples, onion, cranberries, apple juice, water, ginger, oil, and salt in 5 or 6 quart slow cooker.  Cover and cook until vegetables are fork-tender, 4-5 hours on high or 8-10 hours o low.

-At end of cooking time, uncover and let mixture cool 5 minutes.  Puree in batches in blender.  Return puree to slow cooker.  Cover and cook on high until soup is heated through, about 5 minutes.

-Meanwhile, mix yogurt, maple syrup, and pepper in small bowl.  Divide soup among 4 bowls.  Serve, drizzled with yogurt mixture.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s