One of my favorite fall soups is butternut squash soup. One thing that keeps me from making it is sometimes the handy work that has to go into it.
First, there is operating a huge knife and cutting a very hard squash in half. Then, removing the seeds with a spoon. Followed by peeling and cutting the squash into chunks. That’s a butternut squash workout.
This soup needs only 1 step, maybe 2: cutting the squash in half and removing the seeds.
Then, the squash halves or quarters are places in a slowcooker, half filled with vegetable broth, a carrot, some onion, and the slowcooker produces a ready to puree and eat soup in 4-5 hours.
Butternut squash soup in the slow cooker
Makes 4-5 servings.
- 1 x 2-3 pound organic butternut squash
- 1 small sweet onion, peeled and diced
- 1 teaspoon coconut oil
- 1 large carrot, peeled
- some fresh thyme
- vegetable or chicken broth, about 4-5 cups
- 1/2 cup coconut milk
- 1 teaspoon curry powder (optional)
- Cut the butternut squash in half with a large knife. Be safe! The knife can slide of the butternut squash skin.
- Remove seeds with a spoon.
- Potentially, cut the halves in quarter so that they fit better in the slow cooker.
- Optionally: peel the butternut squash with a vegetable peeler.
- Place in a large slow cooker.
- Add the peeled carrot.
- In a pan, heat the coconut oil and saute the diced onion for 5 min (sauteeing the onion adds a nice, nutty flavon).
- Add onions to slow cooker.
- Add herbs.
- Fill the slowcooker to half with vegetable broth.
- Set slowcooker to high, and cook for 4-5h. (You can shave off one hour if you add hot broth).
- During the last hour, add the coconut milk.
- Use an immersion blender and puree the soup.
- Add the curry powder, and stir. Taste for salt and adjust.