Butternut soup

I love this because it has depth, and takes practically ZERO effort.

Peel the butternut and chop it into 2 inch pieces.

½ onion chopped small

2 carrots, chopped small

3 celery stalks, chopped small

1 tomato chopped

3 garlic cloves

Put that all into the crock pot and cover with chicken stock or vegetable broth. Add 3 finger pinches of salt, a touch of dill if you have it and a squirt of lemon juice if you have it. If not, seriously no worries, you can do this with salt alone.

Put it on high and go do something else. When the butternut is super soft and the carrots split with a fork, blend it all to creamy. I like to add a hit of milk here for texture, but it isn’t necessary.

This soup can be served as is, but it takes croutons really well. Chicken or crab also works if you want to add protein.