SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Nov. 11th, 2016 10:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaSLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Author: Alexandra http://www.alexandracooks.com/2016/11/11/slow-cooker-butternut-squash-apple-soup/
PREP TIME -10 MINS COOK TIME - 4 HOURS TOTAL TIME - 4 HOURS 10 MINS
From SkinnyTaste Fast and Slow, Gina Homolka's new cookbook, which is filled with simple recipes and beautiful, inspiring photos. I've made several recipes, including the roasted cabbage, burnt broccoli, and slow-cooker maple-dijon chicken legs, and everything has been delicious.
Notes: I've made this with as much as 2.5 lbs. of butternut squash post peeling.
I've never made this with chicken or vegetable stock—I've only used water—but I imagine either of those stocks would add even more flavor.
The leek garnish is delicious but totally optional—confession: I never actually made it until it was time to take photos.
If you don't have a slow-cooker, I think you could make this stovetop—simmer everything until the squash and carrots are cooked through. With a faster cooking time, I would suggest using vegetable or chicken stock.
SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Serves: 2 quarts
INGREDIENTS
2 lbs. butternut squash, peeled, seeded, and cubed
1 onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
1 apple, any kind you like, roughly chopped, no need to peel (I've been using Honey Crisp or Fuji)
1 medium (or a couple small) carrots, roughly chopped
kosher salt and pepper to taste
2½ cups water or low-sodium chicken or vegetable stock
½ cup unsweetened coconut milk, plus more to taste
for the garnish:
1 tablespoon olive oil
¾ cup thinly sliced leeks, white part only, rinsed if necessary
pinch sea salt
INSTRUCTIONS
Place the squash, onion or leek, apple, carrot, and water or stock in a slow cooker. If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
Stir in the coconut milk. Puree the soup in the slow cooker with an immersion blender until smooth (or in a stand blender in batches.) Taste and adjust seasoning accordingly. I consistently add ¾ cup coconut milk (total) and another teaspoon of kosher salt, but make your adjustments to taste.
For the garnish, which is optional: Heat a medium skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.
To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. I like lots of cracked black pepper over top.
Author: Alexandra http://www.alexandracooks.com/2016/11/11/slow-cooker-butternut-squash-apple-soup/
PREP TIME -10 MINS COOK TIME - 4 HOURS TOTAL TIME - 4 HOURS 10 MINS
From SkinnyTaste Fast and Slow, Gina Homolka's new cookbook, which is filled with simple recipes and beautiful, inspiring photos. I've made several recipes, including the roasted cabbage, burnt broccoli, and slow-cooker maple-dijon chicken legs, and everything has been delicious.
Notes: I've made this with as much as 2.5 lbs. of butternut squash post peeling.
I've never made this with chicken or vegetable stock—I've only used water—but I imagine either of those stocks would add even more flavor.
The leek garnish is delicious but totally optional—confession: I never actually made it until it was time to take photos.
If you don't have a slow-cooker, I think you could make this stovetop—simmer everything until the squash and carrots are cooked through. With a faster cooking time, I would suggest using vegetable or chicken stock.
SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Serves: 2 quarts
INGREDIENTS
2 lbs. butternut squash, peeled, seeded, and cubed
1 onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
1 apple, any kind you like, roughly chopped, no need to peel (I've been using Honey Crisp or Fuji)
1 medium (or a couple small) carrots, roughly chopped
kosher salt and pepper to taste
2½ cups water or low-sodium chicken or vegetable stock
½ cup unsweetened coconut milk, plus more to taste
for the garnish:
1 tablespoon olive oil
¾ cup thinly sliced leeks, white part only, rinsed if necessary
pinch sea salt
INSTRUCTIONS
Place the squash, onion or leek, apple, carrot, and water or stock in a slow cooker. If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
Stir in the coconut milk. Puree the soup in the slow cooker with an immersion blender until smooth (or in a stand blender in batches.) Taste and adjust seasoning accordingly. I consistently add ¾ cup coconut milk (total) and another teaspoon of kosher salt, but make your adjustments to taste.
For the garnish, which is optional: Heat a medium skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.
To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. I like lots of cracked black pepper over top.
