Recipe of the Month: Slow Cooker Butternut Squash Soup
In the fall, when the schedule is as hectic as ever, there is nothing I love more than coming home to a meal that is already cooked for me. Using a slow cooker is a life-saver, not to mention the fact that it makes your house smell absolutely incredible. Butternut squash soup is one of my favorite slow cooker recipes for the fall: it makes a great lunch or snack by itself or you can pair it with a serving of protein for a delicious, warm, comforting dinner. Prep only takes fifteen minutes… the slow cooker does the rest of the work. Definitely a winner in my book.
SLOW COOKER BUTTERNUT SQUASH SOUP
PREP TIME: 15 minutes
- 16 oz (1/2 small) butternut squash, halved, seeds removed
- 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
- 2 large shallot, quartered
- 2 cup chicken or vegetable broth
- 3/4 cup light coconut milk
- pinch nutmeg
- optional garnish: drizzle coconut milk, chives, pepitas
- Place the squash, shallots and broth in the slow cooker.
- Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
- Remove squash from skin and discard the peel.
- Stir in coconut milk and nutmeg.
- Blend in a blender or using an immersion blender.
- Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
Yield: 4 servings, Serving Size: 1 1/4 cup
Amount Per Serving: