My ‘go-to’ recipe this fall and winter has been Butternut Squash soup. It literally takes 10-15 minutes to prep and cooks in the crockpot for about 4 hours total on high or 6 hours on low.
Here is the recipe:
How to Make Butternut Squash Soup
Get one large or two small butternut squashes, and peel them. Cut them in half and spoon out the seeds. Then cut them into small cubes and set aside. Then put about 1 teaspoon of olive oil in the crockpot with 1 teaspoon of fresh garlic. Add the squash and one can of coconut milk. I use the light organic. Add two cups of water and put the lid on the crockpot. Put it on high. Stir 3-4 times if you can. Once the squash has cooked it will be soft. Take a hand blender and blend your soup.
Serve with millet bread crostini’s (baguette slices that have been brushed with oil, sprinkled with salt and pepper, and baked – they can also be baked with light cheese), strawberry spinach salad and even a simple sandwich (egg, millet bread and cheese or no cheese for anyone who is dairy free). I bowl of fruit is another good side if you serve this for lunch.
What You’ll Need
- 1-2 butternut squashes
- 1 can of coconut milk
- 1 teaspoon of fresh garlic
- 1 teaspoon of olive oil
- salt and pepper to taste
Other Types of Butternut Squash Soup
I’ve seen a variety of recipes for this type of soup. Some include:
· Butternut Squash and Carrot Soup
· Butternut Squash and Apple Soup
· Curried Butternut Squash Soup
· Leek and Butternut Squash Soup
· Butternut Squash Soup with Chicken
Varying the Butternut Squash soup recipe will give the soup a different taste but shouldn’t overcomplicate the simple and easy-to-make crockpot recipe.
Butternut Squash Soup
Cook Time: 4 hrs (Crock Pot)
1-2 butternut squashes
1 can of coconut milk
1 teaspoon of fresh garlic
1 teaspoon of olive oil
salt and pepper to taste