Pumpkin Butternut Squash Soup

Pumpkin Butternut Squash Soup

Happy Fall! Thanksgiving is right around the corner, and I’m finally getting around to sharing my soup recipe! I tried this out for the first time this year, and loved it! I’m going to be making it again next week to serve with our Thanksgiving dinner, and I am so excited to share it with everyone.

Remember the stock made from pumpkin guts? That’s the base of the soup! Told ya it would come in handy! If you need the recipe for the stock, you can find it here!

https://thecookingcactus.blog/2019/11/11/roasted-pumpkin-seeds-and-pumpkin-stock/

For this soup, you’ll need a crockpot and a blender. It takes some time to cook, so make sure you start this with enough time before you want to serve!

As always, if you have any questions don’t hesitate to ask!

Ingredients

  • 4 cups of pumpkin stock
  • 1 cup water
  • 2 carrots, peeled and sliced
  • 1 butternut squash, peeled and cubed
  • 1 small red onion, diced
  • 3 cloves garlic
  • Heavy cream
  • Salt
  • Pepper
  • Nutmeg
  • Thyme

Recipe

In your crockpot, add the pumpkin stock, water, carrots, butternut squash, onion and garlic. Add a few dashes of the spices, and then cook on high for 5 hours. Feel free to stir every hour or so.

Before Cooking

When the 5 hours is finished, transfer the soup into your blender and blend until smooth. This may take a few batches to get all of the soup blended.

Transfer the blended soup back into the crockpot, add about 1/2 to 1 cup of the heavy cream (depending on how creamy you want it) and stir together. Add some more salt and pepper to taste, and cook on low for another 30 minutes.

Transfer to a bowl, top with the roasted pumpkin seeds (if you have any!) and enjoy!

Pumpkin Butternut Squash Soup

There you have it! A creamy fall soup that you’ll love and want to make over and over again.

If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Slow Cooked Pork Shoulder

Slow Cooked Pork Shoulder Served with Rice

Okay so this one was a first try on a recipe for me. I sort of threw it all together in my slow cooker and let it do its thing for 8 hours. It turned out great!

I think the pork turned out really well, but it can always be improved. Next time I make this, I’m going to add a lot more liquid. For this, I only used 1/2 a cup of water and 1/4 cup of balsamic vinegar during the cooking process. Like I said, the meat was great, but if I had more liquid, the bottom would be a little less cooked and there would be more of the broth to pour over at the end.

I’m going to list the ingredients that I used and the amount used as well. However, I also am going to add my suggestions for improvement next to the ingredient listed. If you try it with the suggestions, please let me know! I would love to hear your thoughts. Even if you try the original recipe, I’d love to hear from you!

Ingredients

  • 1 lb. pork shoulder
  • 1 bunch rainbow carrots, sliced (about 6 carrots total)
  • 1/2 white onion, diced
  • 4 cloves garlic, minced
  • salt
  • pepper
  • Italian seasoning
  • 1 bay leaf
  • 1/2 cup water (suggested – 1 cup water)
  • 1/4 cup balsamic vinegar (suggested – 1/2 cup balsamic vinegar)
Ingredients in Slow Cooker, Before Cooking

In a large slow cooker, place the pork shoulder in the middle.

Add the carrots and onions around the pork, and add garlic all over pork and vegetables.

Liberally add salt, pepper, and Italian seasoning to the mixture, and place a bay leaf on top of the pork.

Pour the water into the crock pot, and then the balsamic vinegar.

Cook on low for 8 hours, or until the pork easily falls apart.

Ingredients in Slow Cooker, After Cooking

Once the pork is cooked, it is ready to be enjoyed! Anytime I make a roast or anything like it, I like to serve it pulled and over rice. That way you can pour the broth from the cooking process over the top and have something to help absorb that flavor.

For this pork, I drizzled a little more balsamic vinegar on the top of everything to give it that added sweetness I like. (If you haven’t noticed yet, I LOVE balsamic vinegar!)

Slow Cooked Pork Shoulder Served with Rice

If you like this recipe, please give the blog a follow or you can find me @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!