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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow Cooker Butternut Squash Soup Recipe

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This recipe for Slow Cooker Butternut Squash Soup is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. vegetable stock
2 cloves garlic, minced
1 carrot, peeled and diced
1 Granny Smith apple, cored & diced
1 medium butternut squash, peeled, seeded & diced
1 sprig fresh sage
1 white onion, diced
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne
Pinch cinnamon & nutmeg
1/2 c. coconut milk
Directions:
Directions:
Add vegetable stock, garlic, carrot, apple, squash, sage, onion, salt, pepper, cayenne, cinnamon & nutmeg to a slow cooker. Toss to combine. 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 the coconut milk.

Use an immersion blender to puree the soup until smooth. (You can also transfer the soup in batches and puree with a traditional blender, but be very careful when working with hot liquid.) Serve hot and garnish with extra coconut milk or cayenne.

 

 

 

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