Slow Cooker Sunday is back! Granted I will put the disclaimer in that I may not be posting every Sunday though. Thankfully I am covered for the next few Sunday’s as I have two recipes in my blog queue that I never posted. It’s a good thing recipes don’t expire! LOL! So, in honor of my first Slow Cooker Sunday post in a quite a few months and since its Fall I bring you a Butternut Squash Soup that’s super easy, super quick and super delicious!
Truthfully this soup couldn’t get any easier… I placed all the ingredients – butternut squash, chicken broth, coconut milk, chopped onion, brown sugar, soy sauce and crushed red pepper – in my slow cooker…
And set it cook on low for 4 hours. Granted the before cooking and after cooking are pretty much the same, but, trust me this was 4 hours later.
I then transferred the soup to a pot and used an immersion blender to blend all the ingredients together until it was smooth. And then finally I stirred in lime juice, which really took the flavor of the soup up another notch. Citrus really does have a way of bringing out and bringing together different flavors. And that was it!
Butternut Squash Soup
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups chicken broth
1 14-ounce can unsweetened coconut milk
1/2 cup finely chopped yellow onion
1 tablespoon light brown sugar
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper
2 tablespoon lime juice
In a 3 1/2 to 4 quart slow cooker, combine all ingredients except for the lime juice.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours.
Use an immersion blender, food processor or blender to blend soup until smooth. Stir in lime juice and enjoy.
Slightly adapted from Better Homes & Gardens