So, on the "About" page here on my site (yes I know you probably did not read it...it's ok) I glossed over the fact that I am a pro level bodybuilder. I have a separate website dedicated to health and fitness and I love sharing tips and recipes there and on Instagram. I originally shared this recipe on my site about 2 years ago. This is one of my favorite crock-pot recipes... so I decided to revisit this and re-shoot the images. I hope you enjoy!
Here's What You Need:
- Butternut Squash (2 medium size)
- Onion (1 medium size)
- Seasoning: Garlic (1 bulb minced/diced), Sage (15-20 leaves), Salt (1-2 teaspoons), Pepper (1 teaspoon)
- Low Sodium Vegetable Broth (4 cups/ 1 carton)
- Extra Virgin Olive Oil (1-2 tablespoons)
- Garnish of choice, crème fraîche, nuts/seeds, croutons, herbs etc...
You'll also need a crock-pot and a handheld immersion blender, or standard blender
Prep: 30-40 minutes
Cook: 6 hours
Total Time: approx 6.5 -7 hours
Ok, Ok I know you may be thinking, this is a crock-pot recipe let’s just dump everything in– set it and forget it. We will get to that part but just bear with me for a few minutes. There are two steps we will do first that will help bring that extra depth of flavor that feels like comfort in a bowl.
- Peel, De-gut and Dice Butternut Squash.
- Pro Tip for Peeling Squash: Use a fork to poke holes in the squash all over; microwave for about 3-4 minutes.
- Set oven to broil.
- Take about 1/4 to 1/3 of your diced butternut squash and place on baking sheet, spray light coat of olive oil and season with ground pepper.
- Broil Squash until brown with some black char marks (trust me) approx 15 min.
- Dice onion and garlic.
- Sauté onion in olive oil for a few minutes until soft, then add garlic.
- Let Onion and Garlic simmer until toasty brown, then remove from heat.
- Dice Sage leaves.
- The squash in the oven should be done now; remove from oven.
- Now we’re ready for the crock-pot! Add the uncooked squash to the crock-pot first, then broiled squash, onions and garlic, sage, salt and vegetable broth.
- Set crock-pot on low and let it do it’s thing for approx 6 hours.
- When the squash is ready, it will be incredible soft and will fall apart easily.
- Use an immersion blender to blend everything. (Or transfer to a blender carefully-- this will be super hot). Blend as little or as much as you like. (I like mine a little chunky)
- Make a bowl, garnish... (I used crème fraîche and roasted sunflower and pumpkin seeds).
- Take a picture for Instagram (tag me---> @staynfocusimages).