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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

Crockpot Butternut Squash and Pumpkin Soup Recipe

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This recipe for Crockpot Butternut Squash and Pumpkin Soup is from What's Cookin' ?, 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:  
1 butternut squash, peeled and cubed, or 2 (10-oz) packages frozen squash
2 granny smith apples, peeled and sliced
1 medium sweet onion, peeled and diced
1 (15-oz) can pumpkin
1 package pumpkin seeds
2 cloves minced garlic
3 cups vegetable broth
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp cayenne pepper
¼ tsp dried basil
1 can light coconut milk
Directions:
Directions:
1. Place all ingredients except coconut milk into your crockpot. Cook on soup setting for 3 hours.
2. When finished, use a hand inversion blender and blend until soup is creamy.
3. Stir in 1 oz of coconut milk; continue to add more milk until desired thickness is reached.
4. Garnish with plain yogurt or sour cream and pumpkin seeds.
Personal Notes:
Personal Notes:
Adding a whole grain such as brown rice, quinoa, or kasha creates a hearty bowl.

 

 

 

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