Slow Cooker Butternut Squash Soup

The holidays are just around the corner! Woohoo! I love this time of year. It’s a time for giving thanks, spending time with friends and family and amazing food, right?

This year, I’m letting my slow cooker handle all the stress of getting the meal on the table. I’m going to kick back and chill.

This’ll be done using the star of the kitchen–The Slow Cooker!

I’m making most of the stuff ahead of time so all I have to do on Thanksgiving, is warm, plate and serve. No stress here.

Saving time, money, and stress — I’m all about that!

And it’s a sneak peek into something we’ve been cookin’ up here at Rockin’Moms Kitchen. I cannot wait to share it with you. It’s going to change the world. Seriously.

Until then, here’s a perfect Fall inspired recipe just for you. It’s a keeper and perfect to bring to your next holiday party.

The Bomb Butternut Squash Soup

Makes: 4 servings
Prep: 15 minutes
Cook: high heat—3 to 4 hours
low heat—6 to 7 hours

1 butternut squash, peeled, seeds removed and chopped into 1-inch pieces
½ onion, chopped
2 tablespoons evoo (extra-virgin olive oil) or coconut oil
2 cups veggie stock or chicken stock
1-inch piece of ginger, peeled and grated
1 pinch freshly grated nutmeg
1 teaspoon salt
½ teaspoon pepper
¼ cup pepitas (pumpkin seeds)

Place all ingredients except pepitas into your slow cooker. Cover and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours.
Carefully ladle soup into a blender and puree until smooth, or use a handheld immersion blender and puree directly in the slow cooker pot. Taste and add additional salt and pepper, if needed.
When ready to serve, pour into big soup bowls and top with pepitas. Enjoy!

Have your own tricks you use during the holiday to save time and stress? Tell me below!

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