Pureed Butternut Squash Soup

Winter is in full effect, which means that winter squash are still plentiful and inexpensive at the grocery store. I sure do love butternut squash, and ever since I found the packages of pre-cut squash at the store, I've been buying it every time I go and making use of it. Instead of making a stew this time though, I wanted to make a soup. Nothing tastes better on a cold night than some warm soup in your belly, in my opinion.

This dish was pretty easy to make, and came out nice and hearty. I added a few ounces of shredded pork on my soup when I ate it, to round the meal out.

Ingredients

1) 2 pounds of diced butternut squash (use the pre-packaged if you can find it, or peel and dice your own)

2) 3-4 large carrots, roughly chopped

3) 1 onion, roughly chopped

4) 2 cups of chicken/beef stock or water

5) 1/2 tablespoon each of: cinnamon and ginger

Optional: 2 tablespoons of ghee, coconut oil, or olive oil to add some fat to the soup and help keep you fuller, longer (also makes it more Zone-friendly)

Instructions

1) Add all ingredients to your slow cooker.

2) Mix together, and cook on low for 8-10 hours, until everything is very tender.

3) Using a blender or an immersion blender, puree your cooked mixture until everything is smooth.

4) Put it in a bowl, top with some cooked meat if you'd like, and warm yourself up!