Butternut Squash Soup

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A hearty, fall soup, perfect for when the days get colder and the nights get longer.


What you will need:

• slow cooker (or large soup pot... personally I'm a big fan of "set it and forget it")
• blender 

 Ingredients

• 1 butternut squash (2-2.5 lbs) 
• 1/4 cup finely shredded carrots (I put shredded carrots in a food processor, but dicing would work as well)
• 2 cups vegetable broth
• 2 Tbs olive oil
• 1-2 tsp curry powder
• 1-2 tsp cinnamon
• a dash or 2 of nutmeg
• salt & pepper to taste
• crushed cashews for garnish (optional)

  Directions: 

•  Poke 1 Butternut Squash repeatedly with fork to pierce skin.  
• Bake for about an hour at 375°.  (You can do this step up to a day before)
• Cut squash in half, remove seeds/guts, peel, and cube
• Add squash to a blender with vegetable broth and blend until smooth
• Add olive oil to slow cooker 
• Pour mixture from blender into slow cooker
• Stir in carrots and spices
• Cook for 1 hour (high) or about 3 hours (low)*
• Add coconut milk and cook another 30 minutes or until soup is hot and steaming
• Add crushed cashews to individual bowls and serve

 *If using a pot on the stove, cook on medium for about 20-25 minutes (until bubbly).  Stir soup occasionally to avoid sticking.  Add coconut milk in the last 5 minutes of cooking

Just added the coconut milk to make the soup creamy and delicious!

Final Product- yum!