Butternut Squash Soup

Slow Cooker Butternut Squash Soup

Autumn seems to be just around the corner here in Florida.  I know the further you go north its already arrived.  Personally, I love the heat but I am ready for some cool weather.  That's why its soup time!  Kris loves to make different types of soups and one of her favorites is Butternut Squash.  I am not sure of the origin of this recipe but it is delicious.

2 cups vegetable stock.

2 cloves garlic, peeled and minced.

1-2 carrots, peeled and sliced.

1 Granny Smith apple, cored and cubed.

1 medium (uncooked) butternut squash,

peeled, seeded and cubed

1 sprig of fresh sage.

1 white onion, diced.

1/2 tsp salt.

1/4-1/2 tsp black pepper.

1/8 tsp cayenne pepper.

pinch of cinnamon and nutmeg.

1/2 cup (unsweetened) coconut milk.

Add all ingredients, except the coconut milk, to a large slow cooker/crock pot.

Toss to combine.

Cook for 6-8 on low or 3-4 hours on high until squash is completely tender and mashes easily with a fork.  Stir in coconut milk.  Transfer the soup into a high speed blender or Vitamix and puree until smooth, (or mix directly in the pot with an immersion blender).  BE CAREFUL WHEN WORKING WITH HOT LIQUIDS.

Top with homemade croutons:

1 French baguette, cubed.

1/4 cup olive oil.

1 tbs maple syrup.

Salt and pepper.

Stir together to coat evenly.

Bake at 325' for 25-35 minutes, flipping every 10 minutes

ENJOY!

Here's the recipe for Beet Ketchup from last weeks post:

Three 2" to 2 1/2" diameter beets.

1/2 cup ketchup (organic).

2 tbs EVO (extra virgin olive oil).

2 tbs plus 2 tsp balsamic vinegar.

1- 1/2 piece fresh ginger, peeled and minced (or you can use powdered).

1/4 tsp sea salt.

1/8 tsp black pepper.

In a small saucepan boil the beets in water over high heat for 30-40 minutes.

Drain the water and rinse the beets in cold water.

Rub the outer layer off the beets.

Don't forget they will stain everything!

Cut into 1 inch chunks and transfer to food processor.

Add all other ingredients and process until smooth, 2-3 minutes.

Transfer to a small bowl, cover and refrigerate.

More soup recipes to come.

Have a great week.

Be kind.

Judd