The weather was getting cold. It was feeling like fall. I started craving comfort foods and soup. What better time to try out a new butternut squash Slow Cooker recipe. I put it on our menu, then wonderful Ohio weather decided to take a turn and go back to the 80 degree temperatures. I still made it and enjoyed it. But leftovers went in the freezer. It turned out so delicious, even my kids ate it. The soup was also a lot easier to make then I had anticipated.
Everything gets tossed into a slow cooker then blend and serve.
A few years ago for Christmas we got a One Second Slicer (now it has so many more attachment options than what ours came with). It makes dicing everything so much quicker and easier. I use to for everything.
Slow Cooker Butternut Squash Soup
Ingredients:
- 2 cups vegetable stock
- 2 cloves garlic, minced
- 6 small carrots, diced
- 1 Granny Smith apple, cored and diced
- 1 medium butternut squash, seeded, peeled, and diced
- 1 onion, diced
- 1/4 tsp sage
- 1/2 teaspoon salt
- 1/4 tsp freshly-ground black pepper
- 1/8 tsp cayenne
- 1/8 tsp ground cinnamon and
- 1/8 tsp nutmeg
- 1/2 cup canned (unsweetened) coconut milk
Directions:
1- Combine vegetable stock, garlic, carrots, apple, butternut squash, onion, and all seasoning. Stir. ( do NOT add coconut milk)
2- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in coconut milk.
3- Puree with immersion blender until smooth.
4- Serve.
5- Enjoy!!!!
Extras:
- Add more salt, pepper, cayenne to suit your taste
- At end add more coconut to bowl if to spicy
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