october squash & sweet potato soup

In an attempt to revive my cooking enthusiasm I trolled Pinterest and some vegan websites for a butternut squash soup recipe.  I would fill the 7 quart crock pot!  I would create something that would make food taste good again.

I was determined.

I sautéed my onions, chopped the squash, peeled the apples, loaded it all into the crockpot and patted myself on the back.


Except somewhere between Walmart’s produce department and my kitchen counter I lost the sweet potatoes.  Which meant a trip to town the following day to buy two damn sweet potatoes.  What’s the big deal, you ask?  Well, when I turned into the parking lot I discovered the ENTIRE SHOPPING CENTER PARKING LOT was being resurfaced.  There were detours.  Men with flags.  Lots of trucks and tar and machines.  My grandson would have loved it.

But I persevered, eventually found an area to park the car, raced into the store, grabbed two sweet potatoes and headed for the Express Line (12 items or less) only to find a guy with lots more items than 12 using the register.  The young woman (three containers of cottage cheese) and I had to wait a while before facing the parking lot detours again.

Because of the Sweet Potato Delay, I ended up having to finish cooking the soup–with the sliced sweet potatoes–the next day.  I used Banjo Man’s immersion blender to turn the vegetables, etc. into a creamy soup.  It was absolutely delicious!  And 100% vegetarian, so my vegetarian friends will be able to enjoy it the next time they come over for dinner.


1 bag of chopped frozen onions (or two medium onions, chopped)
2 large halves of butternut squash, peeled and cubed
2 sweet potatoes, peeled and sliced
2 green apples, peeled, cored and cubed
6 cups of vegetable broth (I used Better than Boullion)
2 tsp cinnamon
1 1/2 tsp curry powder
1/2 tsp ginger powder

1 cup coconut milk—do not add this to the crock pot, as it is used later when creaming the soup

1 tsp. kosher salt–added while blending

Saute the onions in olive oil.  Put in crockpot with the rest of the vegetables, apples, spices and broth.  Cook on high until the vegs are cooked.  Or on low all day.

Here’s where the immersion blender comes in handy, though I used a potato masher first to see if that would work–and it did.  Blend until creamy and smooth as you add the coconut milk and salt.

There were quite a few variations of this recipe on Pinterest.  I wish I knew who to thank!



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4 Responses to october squash & sweet potato soup

  1. Marge fridrich says:

    Sounds delicious. I am going to try it.

  2. Karen says:

    Definitely going to try this one! So glad you are back in the cooking mood.

  3. Phyllis Nolan says:

    I’ll be trying this soon…been looking for a good squash soup recipe. I’ll report.

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