Butternut squash soup
Nothing screams fall more than butternut squash soup! A slow cooker is all you need to make this delicous and practical recipe.
SERVES
8
TO
10
Ingredients
- 1 large butternut squash peeled and cubed
- 1 spanish onion chopped
- 4 cloves of garlic halved
- 2 large carrots peeled and cubed
- 1 large Macintosh apple peeled cored and chopped
- 2 liters of chicken or vegetable stock
- 2 sage leaves
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup coconut milk or 35 per cent cooking cream
- 6-8 slices of crispy pancetta
- 1/2 cup parmigiano reggiano
- Extra virgin olive oil for garnishing
Directions
- Prep all the ingredients for the soup keeping in mind that you can roughly chop everything because it is all going to cook down together.
- Place into the slow cooker the butternut squash, onion, garlic, carrots, and apple.
- Pour in the stock of your choice then add in the sage leaves, nutmeg, salt and pepper.
- Place the lid on the slow cooker and turn on to low heat.
- Cook for six to eight hours or until the vegetables are soft and tender. Open the lid and remove the sage leaves.
- Transfer the mixture from the crock pot to a blender (or you can also use a hand blender) and blend until smooth. Add in the coconut milk or cream and re-season with salt and pepper if needed.
- Plate in a bowl the creamy soup and top with pamigiano reggiano cheese, crispy pancetta, and a drizzle of extra virgin olive oil! Enjoy!
