Butternut Squash Soup
Succulent Butternut Squash Soup.
Ingredients
- 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
Instructions
- Combine the butternut squash, sweet potatoes, celery, cilantro, salt, pepper, cinnamon in a slow cooker.
- Add enough water to cover all ingredients.
- Cover and cook on low for 6 to 8 hours.
- 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.
- Stir in the milk before serving.
- Heat fully cooked bacon in microwave and crumble on top of soup.
- Enjoy!