I made a butternut squash soup a while back and it failed miserably. At that point, I came to the conclusion that I must not like squash soup. I decided to try again and this time I realized I just need to add a few things to bump up the flavor…like apple and carrot and some onion. I also needed a little creaminess and I achieved that by adding coconut milk. Don’t worry it doesn’t really taste coconut-y at all…it just adds some richness. If you’re not worried about it being vegan you can always add some warmed heavy cream instead of coconut milk. I was so happy when I first tried this because I didn’t think it was going to be great, but it was! I then had 3 helpings for lunch 🙂 I hope you try this recipe and realize that you too like squash soup!
Makes 8 servings
Ideal slow cooker size: 5 quart
Cooking time: 6 hours
1 medium butternut squash (1 lb of peeled and cubed butternut squash)
1 medium onion, diced
1/2 lb carrots, peeled and cut into chunks
1 granny smith apple, peeled and sliced
3 cups vegetable broth
1 bay leaf
1 tsp salt
1 tsp pepper
1/4 tsp dried ground sage
1 (13.5 oz) can coconut milk
Salt and pepper to taste
1. Combine squash, onion, carrots, apple, broth and bay leaf in slow cooker.
2. Cover and cook on LOW for about 6 hours, or until veggies are soft.
3. Remove bay leaf and discard. Transfer contents of slow cooker to a blender and blend until smooth (or you can use an immersion blender).
4. When smooth, pour back into the slow cooker and add in salt, pepper, sage and coconut milk. Stir. Taste and then add more salt and pepper to taste. (I probably added in an additional 1/2 tsp of salt)
5. Serve and enjoy with croutons or crusty bread.
P.S. Want to see all of my soup recipes? Click here.