Don’t be intimidated by the time. Slow cookers give you the ability to “set it and forget it” and then when you’ve almost forgotten about it your timer goes off and ding! You have a savory, satisfying warm bowl of this butternut squash soup.

The other great thing about slow cookers and soups is that they are VERY forgiving. Use ingredients that are in season! Don’t have onions? We used shallots. Don’t have butternut squash? You can use any hard winter squash like kabocha, acorn, or delicata depending on seasonal availability.

To give it a southwestern kick, we added 1/4 teaspoon of ground cumin. Served with handmade masa flour tortillas (just add water to the masa, knead, flatten, fry in a skillet et voila!) and your choice of condiments (fresh avocado, sour cream, cilantro, salsa) and this recipe is a sure winner on cold winter days.

You will need a 5-quart slow cooker and an immersion blender (or regular blender or food processor).

(You can find all these healthy organic ingredients at the Homestead Market in Gilpin County.)

Ingredients:

6 cups diced butternut squash (or any winter squash)

2 cups diced sweet potatoes (or Japanese yams)

1 small sweet yellow onion (or 2 shallots)

1 clove garlic, minced

1 Tbsp paprika

1 tsp oregano

1 tsp thyme

32 oz vegetable broth

3/4 tsp sea salt

1/4 tsp freshly ground pepper

Instructions:

Place ALL INGREDIENTS in a crockpot and stir well (see, told ya this would be easy!)

Cover and cook on high for 3-4 hours, until squash and yams are soft enough to pierce with a fork.

Blend until creamy and silky smooth. Add additional broth or water to adjust thickness.

Serve warm with condiments of your choice.