s CROCK-POT BUTTERNUT SQUASH SOUP ****
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s CROCK-POT BUTTERNUT SQUASH SOUP ****
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Ingredients
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Instructions *** 10-12-20 joellyn made this, very good and thick *** Category: Dinner Ingredients 3 cups vegetable 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 tsp ground cinnamon 1/4 tsp cayenne pepper sea salt and pepper, to your taste (about 1/4-1/2 tsp each) 1 (15 oz) can coconut milk fresh thyme, to garnish Instructions Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker. Toss gently to combine ingredients well. Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours. Remove and discard the bayleaf then stir in the coconut milk. Blend the soup until smooth (I love to use my immersion blender for this.) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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