Butternut squash soup
Butternut Squash Soup
PREP: 15 minutes
COOK: 6 hours
SERVINGS: 6
Ingredients.
1 butternut squash, peeled and chopped
2 green apples, chopped
1 yellow onion, chopped
4 cloves garlic
3 cups vegetable broth (low-sodium)
1 tsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp cayenne
salt and pepper
1/2 cup coconut milk
Instructions.
In a slow cooker, add the squash, apples, onion, and garlic. Drizzle with olive oil and add vegetable broth, ginger, spices (cumin, coriander, paprika, cayenne, salt and pepper).
Cover and cook on low heat for 6-8 hours or on high heat for 4 hours.
Using an immersion blender, blend all ingredients until smooth (or transfer to a blender or food processor and carefully puree).
Add the coconut milk in the final hour of cooking and blend to incorporate.
Garnish with pumpkin seeds, chives, and or sour cream if desired.
Meal-prep notes.
This recipe is meal prep-friendly. Store in the freezer for up to 3 months.
To reheat, microwave for 1 1.2-2 minutes on medium power.
Nutrition facts for babies.
Butternut squash is an excellent source of fiber, Vitamin A (healthy vision), Vitamin B (blood), and Vitamin C (skin), and Vitamin E (brain development).
Source: Solid Starts
Kitchen tools.
Slow cooker
Immersion blender (you can also use a blender or food processor)
Souper cubes
Adapted from.
Tasty: Slow Cooker Butternut Squash Soup (link)
