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Wednesday, November 9, 2016

Slow-cooker Butternut Soup

Even though you may have a great stove-top recipe for butternut soup, this version may come in handy when you have to be away from the kitchen.



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Slow-cooker Butternut Soup


Source:  The French Slow Cooker by Michele Scicolone
Serves:  6

1 large (2-pds) butternut squash, or equivalent, peeled, seeded, and cut into 1-in chunks
1 medium onion, chopped
1 large sweet apple, such as Fuji or Golden Delicious, peeled, cored, and chopped
6 c chicken broth, vegetable broth, or water
1 teas. salt
1/2 c heavy cream, plus more for garnish
pinch of freshly grated nutmeg

Combine the squash, onion, apple and broth in a large slow cooker and add 1 teas salt.

Cook on low for 6 hours. Check that the vegetables and apples are very soft. Allow to cool for 15 minutes. In batches, blend the ingredients until smooth. Return to the slow cooker and add cream and nutmeg. Reheat on the low setting, if necessary.

Serve soup drizzled with cream.

Notes:

Almost any winter squash (excepting spaghetti or the small Delicata) would work here. See this page for examples. I am partial to banana squash.

Slivers of red-skinned apple are also a great garnish for this soup. 

2 comments:

  1. I've never made squash soup! Sounds soooo good.

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    Replies
    1. You really should--it is surprisingly filling, too.

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