Crock pot low 4-5 hours, high 2-3 hours or until done!!
I don't know about you, but I am ready for something yummy that doesn't involve turkey, ham, beef or pork. It was a wonderful holiday for us, and hope for you all too. But now the reality sets in of the couple of xtra pounds I have now acquired, and if you are one of the lucky ones who didn't, you might still enjoy something off the beaten path of all the festivities "goodies and treats," I, myself in my old age don't mind gaining that couple of pounds for such a reason, just am most thankful for being around for another one.
Today it is chilly and something warm and cozy is desired at my house. I know, of course, there are recipes flooding the internet for butternut or other squash soups. One thing that I have learned surfing the net, I think that is what it is called, is everyone has their own idea on what the "best" ingredients and recipe is of course, it is your recipe after all. I have to admit here, I have no special butternut squash soup recipe, I just wing it with what I think sounds like it might work for that day, And of course, I robbed my freezer for some veggie broth, no clue what veggies, however, because I still have a phobia of looking in my mother's fridge and freezer and seeing nothing but labels, eeek
Please read entire recipe before making!
Here is what I did today: Tip: buy your squash with the longest neck possible, more meat less waste
1 large butternut squash peeled and diced
1 large carrot peeled and diced
1/3 to 1/2 cup diced onion
2 large celery stalks, broken in half, removed when soup is done
1 tsp roasted garlic powder
1 tsp cumin
1 tsp dried thyme
1 tsp ground black pepper
2 scant cups of veggie broth, or broth of choice
1/2 can coconut milk (14 oz can) or to taste
Spray crock pot lightly
Add all ingredients EXCEPT coconut milk, and cook on low 4-5 hours or high 2-3 hours, this will depend on size of your diced pieces, smaller pieces cook faster, larger pieces take longer, not rocket science, and all crock pots are different!
When veggies are really really tender, remove celery stalks, add coconut milk and blend either with an immersion blender or in your blender or whatever you use/ have in your kitchen.
This soup made with veggie broth will keep a long time, and gets better every day, it also freezes great.
I love mine topped with a little fat free greek yogurt, or you can add a little more coconut milk as topping, your soup, your choice
I have seen recipes with apples, potatoes, sweet potatoes, you name it added in, and all kinds of spices, your soup, your choices, I like to keep it on the lighter side calorie wise
However, I have not had a squash soup I did not like!