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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

SLOW COOKER BUTTERNUT SQUASH SOUP Recipe

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This recipe for SLOW COOKER BUTTERNUT SQUASH SOUP is from The Plymouth Family Physicians 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, diced
1 apple cored and diced
1 medium butternut squash, peeled, seeded and cut in cubes
1 sprig fresh sage
1 onion, diced
1/2 tsp salt or more to taste
1/4 tsp black pepper or more to taste
1/8 tsp cayenne or more to taste
1/8 tsp each cinnamon and nutmeg
1/2 cup coconut milk or whole milk
Directions:
Directions:
Add stock, garlic, carrot, apple, squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.
Stir to combine and cook on low for 6-8 hours or on high for 3-4 hours until squash is completely tender.
Remove sage and stir in coconut milk.
Using an immersion blender puree soup until smooth.*
Taste and correct seasoning with salt, pepper, cayenne as desired.
Garnish as desired**
Personal Notes:
Personal Notes:
*If you do not have an immersion blender let soup cool for 5 minutes and process in a blender filling at most halfway with each batch. Leave lid partially open, cover with a towel as it will splatter.

**Garnish options: swirl of coconut milk, cayenne pepper, smoked or regular paprika

 

 

 

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