Get In The Mood For Fall With This Slow Cooker Butternut Squash Soup
Ingredients:
2 pounds squash, peeled, deseeded, and roughly chopped
1 medium yellow onion, roughly chopped
4 garlic cloves, peeled
Drizzle olive oil
3 cups vegetable broth
½ teaspoon ginger
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
¼ teaspoon cayenne
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon thyme
¼ cup reduced fat coconut milk (or milk of choice, evaporated milk)
For the optional garnish: Chives, chopped Pumpkin seeds, Sage Parmesan Croutons (directions below)
Preparation:
1. Place squash pieces, onion, and garlic into a slow cooker
2. Drizzle with olive oil and add vegetable broth
3. Sprinkle over ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper
4. Place lid on slow cooker and cook on high heat for 4 hours
5. Using a hand blender, blend the ingredients until smooth (if you do not have a hand blender, you can transfer the ingredients to a regular blender or food processor, just be careful when blending hot liquids!)
6. Add thyme and coconut milk and blend for a few more seconds until incorporated
7. Garnish with chives, pumpkin seeds or sage parmesan croutons (optional)
**Add a chopped granny smith or golden delicious apple for a little extra sweetness. Soup will thicken upon sitting. For leftovers, add additional vegetable broth and/or milk to desired consistency
Sage Parmesan Croutons:
6 cups 1-inch cut sourdough or whole grain bread cubes (use a hearty, crusty loaf—you’ll need about 6 thick slices total)
3 tablespoons olive oil
2 tablespoons minced fresh sage
1/2 teaspoon kosher salt
3 tablespoons freshly grated parmesan
Place the bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with Parmesan cheese, toss to coat, then set aside until ready to serve.