As you know I wasn’t feeling well last week, and when you are sick, there is nothing more comforting than the sight of a warm bowl of soup. The last thing I wanted to do what spend hours making a soup, so I knew a slow cooker recipe would do the trick.
I am trying to get through all the butternut squash (BNS) in my vegetable bowl because my CSA box has one every week. Every BNS soup recipe that I found on the internet was creamy, and I was in the mood for a chunky soup so I put on my creative hat.
And by creative hat, I mean I threw everything into the slow cooker that I could find in the crisper and pantry! That included BNS, carrots, onion, bell pepper, black beans, and the secret . ingredient – KETCHUP!
- 1 medium butternut squash, peeled and cubed
- 2 large carrots, cubed
- 1 large onion, diced
- 1 green bell pepper, cubed
- 1 can black beans, drained
- 1 box veggie broth
- 1 (or 4) serrano peppers, minced
- 1½ tablespoon smoked paprika
- 1 tablespoon Cajun spice
- ½ tablespoon cumin
- ½ tablespoon salt
- ¼ tablespoon pepper
- ¼ cup ketchup
- Combine all ingredients in a slower cooker and cook on high for 5 hours.
Nothing better than sauteed polenta!
The soup turned out surprisingly good. It reminded me of a vegetable soup that my mother-in-law used to make all the time in the winter, which doubleplus surprisingly, my husband loves! Remember, the Bear is a meat and potatoes type of guy so getting him to eat vegetables, even in soup form, is a big accomplishment! Anyways, the Bear said he liked the soup but that I made it too spicy. Next time I won’t be using four red serrano peppers!
What’s your favorite type of soup? Creamy or chunky?