Butternut Squash Soup
Succulent Butternut Squash Soup.
- 2 lbs butternut squash (peeled and diced)
- 1 lb sweet potatoes (peeled and diced)
- 1 celery stalk (chopped)
- 1/4 cup chopped cilantro (fresh)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cinnamon
- 1 cup milk
- 1 box fully cooked bacon (crumbled for garnish)
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Combine the butternut squash, sweet potatoes, celery, cilantro, salt, pepper, cinnamon in a slow cooker.
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Add enough water to cover all ingredients.
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Cover and cook on low for 6 to 8 hours.
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Using a blender or food processor, blend the soup to your desired consistency. If using a blender, remove the center cap from the blender lid and hold a dish towel firmly over the hole while blending to allow the steam to escape.
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Stir in the milk before serving.
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Heat fully cooked bacon in microwave and crumble on top of soup.
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Enjoy!