Crockpot Sunday: Butternut Squash and Sweet Potato Soup

I am so happy with how this soup turned out. One of my cooking goals for the winter is to create new soup recipes using local, in-season produce. Sundays always feel like the perfect day to have something yummy bubbling in the crockpot. While I love butternut squash soup in restaurants, I could never find a recipe to make at home that I was happy with. Each time I tried a new recipe, I kept feeling like something was missing from the soup, but couldn't put my finger on it. The other day, I was wandering around the grocery store and had an "ah-ha" moment that SWEET POTATOES would be a delicious added ingredient. It got a little interesting when I created the "soupy" part - enjoy! :)

Crockpot Butternut Squash and Sweet Potato Soup
- 2 local, organic butternut squash
- 2 sweet potatoes
- 1 yellow onion
- 4 garlic cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp cloves
- 2 cups free range organic chicken broth
- 1/4 cup cream cheese
- 1 cup heavy cream (we like Royal Crest)
- 2 tbsp grass-fed butter

Peel butternut squash, cut length-wise and scoop out inside. Chop squash into chunks and place into crockpot. Peel sweet potatoes, chop into chunks and place into crockpot. Dice onions and garlic, place into crockpot. Cook on LOW. Once the squash and sweet potatoes have become tender (around 2 hours), remove in sections and puree in food processor (or however you choose. This is my method based on what's available in my kitchen). Return puree mix to crockpot. Add spices (the cloves really add a nice flavor.) Continue to cook on LOW for an additional 5-6 hours.

I ran the entire mixture through the food processor once again since it was still a little too chunky for me.

This is where it gets interesting. A friend adds cream cheese to her recipe and suggested putting that in at the end. I slowly stirred in the chicken broth, heavy cream, butter and cream cheese until I attained the consistency I was looking for, which is reflected in the above measurements.

I don't know if I'll add the cream cheese again the next time, but I was intrigued and had to see how it would turn out. You can even dust a little cinnamon or nutmeg on the top for presentation.

I am so happy with the result and the only way I can describe the taste is that is tastes like a fall harvest. I'm going to freeze most of it so I can enjoy it throughout the winter. A successful crockpot Sunday!

Crockpot Sunday: Jenn's Homemade Tomato Basil Soup

I LOVE tomato basil soup and have been wanting to create a homemade recipe using minimal and fresh ingredients. Last week, I decided it was the perfect time to start experimenting. This was my first shot and I'll probably re-work the recipe throughout the winter but I loved how this one turned out. It is delicious!

Ingredients:
12-13 tomatoes (local and organic)
As much Basil as you can possibly buy (if you are a basil fanatic like myself)
5 garlic cloves
1 yellow onion
1 cup of cream
2 tbsp butter
Sea Salt and pepper to taste

Cut a shallow "X" into the bottom of each tomato. Place in boiling water for 30 seconds - 1 minute to soften skin. You will notice the skin beginning to peel away. When finished, use your fingers or a paring knife to peel the skin off the tomatoes. Quarter tomatoes and place into crockpot.

Next, dice as much garlic and onion as you would like. I used about 5 garlic cloves and 1 yellow onion. Place on top of tomatoes in crockpot.

Next, chop up lots and lots of basil and place on top.

Cook on LOW heat for approx 6 hours, stirring every 1-2 hours. Run through a food processor to break up chunks. Pour back into crockpot and add 1 cup heavy cream, 2 tbsp butter and sea salt/pepper to taste. Let cook for another 30 minutes.

While I finished up the soup, my husband whipped up a couple of grilled cheese sandwiches on fresh sourdough bread. The PERFECT Sunday crockpot/football meal. It also freezes very well and was perfect to enjoy during for our first snow!