2 medium butternut squash
4 cups of vegetable stock
2 cups of apple juice
3 tablespoons of dried onion
2 tablespoons of ‘better than bouillon’ chicken base
1 cup whole milk (you can use 2% milk or cream, but skim and 1% don’t really work as well).
¼ cup grated parmesan cheese
In a crock pot add vegetable stock and turn on. Peel and cut butternut squash into cubes (the smaller the cubes the quicker it takes to cook). Add squash to stock. Add apple juice, onion and chicken base. Cook until butternut squash is really, really soft. Mash with a potato masher for a chunkier soup. (If you’d prefer a smoother soup, then blend in a blender – personally I use a blender). Put back into crock pot, then half an hour before you want to serve it add milk and parmesan cheese, stir, and let warm so cheese melts.
Garnishes: chopped cilantro, sour cream, parmesan cheese, chives, extra sharp cheddar cheese all work really well (you can mix and match to your desired taste).
Personal Story: I grew up on this soup – it is my all time favorite meal. It took almost six years of marriage before my husband would try it though, and then when he did, he loved it too. We eat it at least twice a month, it’s cheap and it’s yummy. It’s a soup that is perfect slightly warm or piping hot. Oh, and leftovers are even better.