Traditional Butternut Squash Soup
That is your core recipe! Notice there are no seasoning or special flavors added. We’ll get there soon. The point is that for one large squash you need a can of coconut mik, some chicken stock, an apple, and a couple of carrots to help make the color pop! With this basic recipe you now have the template for making an array of super easy and super awesome butternut squash soups! I wish there was more magic to it than this, yet it really is this easy. Oh and since we’re talking concepts, 4 to 6 hours on your low setting will get it done. After that you just need to stick your immersion blender in your crock pot for a minute and puree that goodness up. Oh you don’t have an immersion blender? Well, I guess you’ll just have to get your food processor or blender dirty. These recipes should yield you just over 2 quarts of soup.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1 tsp cinnamon
- 2 cups chicken broth
- 1 tsp nutmeg
- 3 pounds butternut squash 6 cups
- 1 can coconut milk 14 ounces
- 1 granny smith apple
- 2 carrots medium to large
- Carbohydrate 108.529372135056 g
- Cholesterol 0 mg
- Fat 58.6963603883333 g
- Fiber 18.4188711294685 g
- Protein 19.5767889944444 g
- Saturated Fat 49.4433900132167 g
- Serving Size 1 1 Quart (2320g)
- Sodium 5121.23950331111 mg
- Sugar 90.110501005587 g
- Trans Fat 5.7925783165 g
- Calories 947 calories
All recipes are to be cooked on low heat for 4 to 6 hours. Blend or puree when cooking is finished. That’s it. An immersion blender is ideal for this. If you don’t have one, let your mix cool before transferring it to a blender or food processor. Garnish with anything from cinnamon and nutmeg, to curry powder, pumpkin seeds, and of course bacon. .
