Monday, May 6, 2013

Crock Pot Butternut Squash Soup

I posted a recipe very similar to this a year or so ago but I like this one even better for two reasons: 1. it contains lots of delicious, healthy fat coconut milk, 2. You make it in the crockpot!
Those of you that know me know I love easy cooking techniques and it does not get much easier than your crockpot. The best part is that sometimes all crock pot food ends up tasting the same. Not so with this soup- it is so flavorful it is Evan's favorite soup.

Another great thing about this recipe.... now that temperatures are heating up outside it is nice that with the crock pot you do not have to heat up your kitchen with the stove or oven! This recipe also doubles easily for bigger families or leftovers!

Serves: 4
1 large onion, chopped
1 large butternut squash, peeled, deseeded and cubed large
1 14oz can whole coconut milk (not light)
1 cup low sodium vegetable or chicken broth (homemade if you have it)
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp curry powder
dash of red pepper
1/2 tsp ground coriander
1/2 tsp ground turmeric
dash of sea salt
1. Place all ingredients in your crock pot. Stir. (You can adjust the spices to suit your taste or if you have picky eaters you could just do salt and pepper)
2. Cook on high for four hours, medium for six hours or low for eight hours (time just depends on what your day looks like and how fast you want dinner).
3. Once done cooking, puree until smooth using an immersion blender- watch for splattering :)
Grab some spoons and bowls and enjoy!

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