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rmkoramaCreated 25 Jan 2015 00:24, Updated 11 Jan 2016 20:24
Butternut Squash Soupadapted from Slow Cooker: The Best Cookbook Ever by Diane PhillipsI have been looking for a squash soup recipe that we both enjoy, and this one is a good step in the right direction. I think I'd like to try it with some coconut milk sometime. INGREDIENTS METHOD Transfer the contents of the skillet to the pot of a slow cooker. Add the squash, broth, and garlic, and season with salt and pepper. (I used four servings of Better Than Bouillon vegetable, plus 1 tsp sea salt and about four turns of the pepper grinder.) Cover the slow cooker and cook on high for 3 hours or low for 6 hours. When done, puree the soup with an immersion blender or in a food processor, then check for seasonings. Stir in additional salt, pepper, and the butternut squash seed oil, if using. Serve warm.
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