By: Amanda Magnus
If you read Kristen’s post earlier this week then you know we are talking about our favorite soup recipes! Soup really is a great comforting meal this time of year if you live in a place with colder weather. The best part about soup is there are so many different kinds and a lot of room for creativity. The possibilities are endless!
When it comes to cooking I like to be adventurous from time to time and make something different than we usually have. That usually means trying something vegan or dairy-free or gluten-free or all of the above! My husband is a pretty good sport too. He will eat anything I make, even if he doesn’t think it sounds the best. I don’t think I’ve made anything he wouldn’t try again though.
So, I came across my recipe one day scrolling through Instagram and one of my favorite food bloggers, Erin, from Well Plated had just posted a butternut squash soup recipe. The picture she posted looked delicious and it was also healthy so I figured why not! You can find the recipe on her site here as well as below is how I made it.
You will need:
1 Medium Onion chopped
About 6lbs of butternut squash
2 apples (I used granny smith) cored and chopped, you can leave the peel on
2 cups vegetable broth
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup coconut milk
Start by spraying your crockpot (4 quart or larger) with non-stick cooking spray. In a medium sauce pan saute your chopped onions until softened. A little trick I learned from my friends over at Wholesome LLC is that you don’t need any oil to saute your onions or other veggies. If the onions start to stick just add in a little water or vegetable stock. No need for any oil! Once your onions are soft, dump them into your crock pot.
Next you can cut the ends of the squash off and peel with a vegetable peeler. Then cut in half lengthwise and and scoop out the seeds. Cut into 3/4 inch cubes and add to your crock pot with the onions. Then add the rest of your ingredients EXCEPT for the coconut milk. Cook on low for 6-8 hours or on high for 3-4 hours.
Once the squash is tender add in the coconut milk and puree the soup with an immersion blender. Return to your crock pot and serve warm. Add additional toppings as desired.
What is your favorite soup to make? Do you have another comfort food that is a must during the cold winter weather? Let us know if you try out this recipe!