SCD Tip: Use Slow Cooker Leftovers to Make Easy Butternut Squash Soup

I don’t usually buy pre-cut packaged vegetables, but the other day I was checking out the produce department at my local grocery store and I saw a small pack of cut butternut squash and another small pack of cut squash with other veggies for 75 cents each. They were marked down because the sell-by date was the next day.

Butternut squash that I don’t have to peel and cut for only $1.50. I couldn’t pass that up. I grabbed the packs with no idea what I wanted to do with them. I had some turkey breast cutlets in the refrigerator that needed to be cooked so I layered the bottom of my slow cooker with the squash and veggies (onion, carrot, zucchini, and garlic) along with a cut up granny smith apple and three cups of chicken broth.

A few hours later I had cooked turkey breast and a bunch of nicely cooked squash and veggies in broth. I threw this all in the blender (minus the turkey of course) and blended on slow for a few minutes. Voila! I had some awesome butternut squash soup and I didn’t have to do any work!




Sherry Lipp
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