Recipe
This is Autumn comfort in a bowl. It’s not only creamy and delicious, it’s also nutritious. One bowl of soup contains a healthy dose of fibre, Vitamin C, and has antioxidant and anti inflammatory effects. I made it the other day and it was quick and easy; just a bit of peeling and chopping and everything is thrown into one pot. I omitted the ginger due to personal preference and added quite a bit of salt at the end for my taste, but the beauty of this soup is that you can make it to suit you. I have an inexpensive immersion blender that comes in handy for cream soups. It saves pouring it all into a blender. I like to eat this soup with a dollop of sour cream and a handful of garlic, butter croutons on top.
Crockpot Butternut Squash Soup
• 3 cups vegetable stock or chicken stock
• 2-3 cloves garlic, minced
• 1 medium apple, cored and quartered
• 1 medium (about 3-4 lbs) butternut squash, peeled, seeded and chopped
• 1 red, or yellow onion, diced
• 2” nob of fresh ginger, peeled and sliced
• 1 bay leaf
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• salt and pepper, to your taste
• 1 (15 oz) can coconut milk
• sour cream and croutons for garnish
Add all ingredients EXCEPT for the coconut milk to a slow cooker. Toss gently to combine ingredients well. Cook on low for 6-8 hours or on high for 3-4 hours. When vegetables are tender, remove and discard the bay leaf and then stir in the coconut milk. Blend the soup until smooth. I use my immersion blender for this, but you can also puree it in batches in a blender. Garnish with a dollop of sour cream and crusty croutons and serve warm.
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