This is a recipe that I actually wrote down! I’m impressed with myself that I wrote it down and a dated it, too.  It’s from 2010, before I had kids with allergies in the house.  That being said, it’s not dairy-free, but could probably be adapted pretty easily.  I used to adore this soup and will have to make it again now that it’s found it’s way back to me!

Of course, the best feature is that it’s a set-it and forget-it kind of soup!

You will need:

2 medium butternut squash, cubed

1 acorn squash, cubed

1 cup water

2 carrots (chopped)

leeks (sliced, to taste)

1/2 bar cream cheese (Those were the days!)

splash of milk

dash of Himalayan salt, black pepper, and onion salt

1 stick butter or ghee

1/2 cup spinach leaves, chopped

slow cooker

Rinse and prepare/chop all ingredients.  Place all ingredients (except for leeks) in slow cooker on high for 6 hours.   At six hours, check consistency and mash remaining cubes of squash, carrots.  Add leeks for garnish on top and let sit for 45 more minutes for marriage of flavors.

Since this is a throwback recipe, I don’t have an exact idea of servings.  I do remember that for my husband and myself, we would eat this with a slice of buttered bread and have leftovers the next night.  So I would guess it would comfortably serve six.

I’ll have to modify this and make it so the kids can eat it.  When I do, I will take a picture to add.  This soup had a beautiful muted orange color from what I remember.   It deserves an enticing picture as much as any other recipe on this blog!