Celebrating My 2-Year Blog Anniversary & A Throwback Recipe

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Last week was so busy that I completely missed the anniversary of my blog!! But late is better than never, so this week I’m celebrating 2 years (I still can’t believe it) of sharing recipes and photos online. 

Slow Cooker Lentil and Butternut Squash Soup was the first official recipe I posted, so I remade it in honor of my blog anniversary! It’s still one of my favorite soup recipes—super easy to make and so cozy and comforting.

Thank you for all of the support, encouragement, and love you’ve given me and my blog over the past two years. This blog has given me the opportunity to share the things I love, connect with old and new friends, and be a part of a beautiful community of people who celebrate life through food—and I am so grateful for that.  

Love you all so much, and I can’t wait for another year ahead with you!

Watch the Slow Cooker Lentil & Butternut Squash Soup Video:

Slow Cooker Lentil and Butternut Squash Soup

Makes 6-8 servings

INGREDIENTS:

• 5 carrots, roughly chopped

• 1 small butternut squash, chopped into 1-inch cubes

• 1 large yellow onion, chopped

• 3 potatoes, chopped

• 1 cup red lentils

• 2 quarts vegetable broth

• 1/4 cup olive oil, plus more for serving

• large handful of fresh thyme springs

• 2 bay leaves

• 1 tsp garlic powder

• 1 tsp curry powder

• 1 tsp Italian seasoning

• 1/2 tsp smoked paprika

• 1/2 tsp red chili pepper flakes

• salt and pepper to taste

• parmesan cheese (or plant-based parmesan if you want to keep this recipe vegan)

• optional garnish: lemon juice, extra olive oil, red pepper flakes, parsley
  

TO MAKE:

1. Chop all your veggies. Add all ingredients except the parmesan and garnish to a slow cooker. (Make sure you’re using the right size slow cooker—I used a 6-quart for this and it was perfect.)

2. Cook the soup on the low heat setting for 6-8 hours.

3. Remove the thyme twigs and bay leaves from your soup.

4. Blend it up: you can either use an immersion blender to blend directly in the crock, or spoon the soup into a blender in batches. The soup doesn’t have to be blended to a perfectly smooth texture—in fact, I actually prefer it a little chunky, but feel free to make it as smooth or thick as you like.

5. Serve with a lot of parmesan cheese. Garnish with a squeeze of lemon juice, drizzle of olive oil, sprinkle of red pepper flakes, or whatever other toppings you want.

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