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SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Nov. 11th, 2016 10:47 amSLOW-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.
( Read more... )
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.
( Read more... )
