In my continued quest to find ways to get rid of my growing collection of winter squash that I described here, I wanted to share a great slow cooker recipe that requires little upfront work. Pureed soups were something I started making only a few years ago - I previously had thought they were really tricky to make and nothing could be farther from the truth. They are quite simple, with the exception of the actual pureeing process.
In my instructions I outline how to do it with an immersion blender, which I received as a gift this year. I had come to find that I made at least 2 pureed soups per month in the winter and found the pureeing process cumbersome at that volume without one. This is the one I use. However if you don't have one, you can use a blender: Pour the soup into the blender in batches, pureeing it to desired consistency and then transferring from the blender to a separate bowl until the soup has been fully pureed. It's a bit of a pain but totally doable.
This recipe is fully intended to be "tinkered with" and I'd love to hear from you on any spice combinations you come up with and enjoyed!
This soup is great on its own, or add in some chopped up roasted chicken or pork.
Prep time: 20 minutes
Cook time: 1 hour
1 winter squash (about 4 cups)
2 tart apples
1 yellow onion
4 cups chicken broth
1 can full-fat coconut milk
1 T Salt
1/2 t black pepper
1 t curry powder
1/4 t ginger powder
- Cut the winter squash in half, peel and scoop out the seeds.
- Roughly chop the squash, apple, and onion into 2-3 inch chunks.
- Stir all the ingredients into a crockpot on high for 1.5-2 hours (until the squash can easily be pierced with a fork). You can also cook it in a pot on the stove - bring the liquid to a boil and reduce to a strong simmer.
- Using an immersion blender, puree the soup until desired consistency is reached.
- Enjoy with love and loved ones.