I just love soup made with squash. It has that beautiful creamy texture but it gets all that thick creaminess with pureed squash and not cream. I love that you can use the base for a spicy curry soup, or a hot chipotle soup. This one is full of fresh sage and topped with crispy bacon. It is the ultimate bowl of comfort.
By putting it in the slow cooker, you don't have to stand at your stove and stir it, but if you don't have the hours to wait for the slow cooker, you can put this in your insta pot, or just boil and the simmer it on your stove top.
Ingredients:
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
pinch of ground cinnamon and nutmeg
1/2 cup canned (unsweetened) coconut milk
Garnishes – Bacon crumbles and parsley
Directions:
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, and cinnamon & nutmeg to your 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. Remove and discard the sage. 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.
