Wednesday, November 9, 2016

Slow Cooker Squash Soup

During the last day of my CSA, they do a vegetable bonanza - take what you'll use.  I am never good in these situations.  I let the bargain go straight to my head and grab more than is reasonable for one person, and am then faced with crippling guilt because I absolutely have to use everything and use it well.  Soup for days and a freezer full of meals it is then.  This soup is bananas easy and very tasty.  I realized after photographing everything that I had a baggie full of roasted pumpkin and acorn squash, so I dumped that in to jazz everything up, worked great!



Ingredients

1 newborn-sized butternut squash (best I could come up with)*
1 onion
1 apple
2 cloves garlic
3-5 carrots
1 can lite coconut milk
2 cups vegetable broth
Salt and pepper
1 teaspoon red pepper flakes
1 teaspoon ginger
Sprinkle of cinnamon

*As I mentioned above, I added roasted pumpkin and acorn squash too.  Roasting the squash gives it a bit more flavor, but is definitely not required


Directions

Chop everything up, add it all to the slow cooker, mix it, cook for 4-6 hours on low, 3-4 on high. Done, nailed it, your house smells like high class baby food. Boom.*


*If you want a silky texture, you can immersion blender it.  I liked it slightly chunky and ended up smushing the bigger squash pieces against the side of the crockpot and leaving as is.

No Comments Yet, Leave Yours!