Sunday, October 23, 2016

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


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.

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