First, there is operating a huge knife and cutting a very hard squash in half. Then, removing the seeds with a spoon. Followed by peeling and cutting the squash into chunks. That’s a butternut squash workout.
This soup needs only 1 step, maybe 2: cutting the squash in half and removing the seeds.
Then, the squash halves or quarters are places in a slowcooker, half filled with vegetable broth, a carrot, some onion, and the slowcooker produces a ready to puree and eat soup in 4-5 hours.
Butternut squash soup in the slow cooker
Makes 4-5 servings.
- 1 x 2-3 pound organic butternut squash
- 1 small sweet onion, peeled and diced
- 1 teaspoon coconut oil
- 1 large carrot, peeled
- some fresh thyme
- vegetable or chicken broth, about 4-5 cups
- 1/2 cup coconut milk
- 1 teaspoon curry powder (optional)
- Cut the butternut squash in half with a large knife. Be safe! The knife can slide of the butternut squash skin.
- Remove seeds with a spoon.
- Potentially, cut the halves in quarter so that they fit better in the slow cooker.
- Optionally: peel the butternut squash with a vegetable peeler.
- Place in a large slow cooker.
- Add the peeled carrot.
- In a pan, heat the coconut oil and saute the diced onion for 5 min (sauteeing the onion adds a nice, nutty flavon).
- Add onions to slow cooker.
- Add herbs.
- Fill the slowcooker to half with vegetable broth.
- Set slowcooker to high, and cook for 4-5h. (You can shave off one hour if you add hot broth).
- During the last hour, add the coconut milk.
- Use an immersion blender and puree the soup.
- Add the curry powder, and stir. Taste for salt and adjust.