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I’m still on my quest to make tasty, low sodium meals for my inlaws. In cooking for others, in addition to my own brood at home, I’ve found the slow cooker to be an immense help! I load it up in the morning and let it cook all day and by dinner time, I’m still up for cooking dinner for our household. Today’s meal was a delicious, hearty squash soup that would be a great autumn meal! I love the warm, fresh flavor of butternut squash and that beautiful orange color makes for stunning soups! This recipe is very low sodium. You can add some, if that’s not an issue for you, but this was pretty tasty as is. As I always like to say, play with your food! This soup is a perfect opportunity to play with your herbs and spices.

I didn’t happen to have any carrots on hand, but those would have been a great add to this soup! This recipe coud easily be adapted to be vegan friendly.

Butternut Squash and Zucchini Soup

2 zucchini, thickly sliced

1 medium butternut squash, cubed

2 potatoes, peeled and cubed

1/2 large white onion, diced

2 garlic cloves, mince or pressed

2 tsp garlic and herb Mrs. Dash

1 tsp Table Blend Mrs. Dash

2 tsp fresh thyme, removed from stems and chopped

1 tbsp lemon juice

1/4 tsp cardamom 

1/4 tsp Chinese five spice

5 cups chicken or vegetable broth (I used some of my homemade chicken broth, so I know there was no salt)

1/2 cup fat free half and half

Add all ingredients except the half and half to your slow cooker and cook on low for 6-8 hours or until all veggies are tender. Add half and half for the last 15 minutes of cooking time. I have an immersion blender, so I used this right in my slow cooker pot to blend this up and make it a smooth texture. You can also transfer to a blender or food processor in small batches and blend until smoot. As always, be extremely careful when transferring and blending hot liquids. Hold that lid in place, so hot liquid doesn’t explode into your face!!!

Be careful and enjoy!

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