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Butternut Squash Soup

Butternut Squash Soup

Rachel Granstra
Succulent Butternut Squash Soup.
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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!