Foodie Friday with Dr. Laura Klein: Slow Cooker Butternut Squash Soup
Nothing says fall or festive like a thick, rich spiced butternut squash soup. This one by Gimme Some Oven takes advantage of the crock pot, cooking everything just until it falls apart. The garlic and apple balance out the sweetness of the squash. Using coconut milk instead of the traditional cream makes this a healthier soup option. After everything well cooked, just use a food blender to get a gorgeous texture. I love a little more cayenne sprinkled on top for some heat and immunity boost for cold season. Serve this up with some garlic or artisan bread if you have any on hand.
Slow Cooker Butternut Squash Soup
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded and diced
1 sprig fresh sage
1 white onion, diced
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly-ground black pepper, or more to taste
1/8 teaspoon cayenne, or more to taste
Pinch of ground cinnamon and nutmeg
1/2 cup canned coconut milk
(Optional garnishes: extra coconut milk and cayenne)
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and 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. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm, with optional garnishes if desired.