SOLERA DIAMOND VALLEY | JANUARY 2017 11
DIRECTIONS:
Put all ingredients except milk into a large slow cooker. Toss
to combine. Cook for 6-8 hours on low, or 3-4 hours on high,
until the squash is completely tender and mashes easily
with a fork. Remove and discard the sage. Stir in the milk.
Use an immersion blender to puree the soup until smooth.
If you don't have an immersion blender, a blender can be
used. Do it in two batches, and be careful working with the
hot ingredients. Taste, and season, if needed, with additional
salt, pepper and cayenne. Serve warm, sprinkling with
pumpkin seeds, Greek yogurt or a little sour cream if you
want to get fancy.
Slow Cooker Butternut Squash Soup
By Theresa Rossetti, Resident
I made this a while ago, and found it quite yummy. The toughest part
was cutting up everything, especially the squash, but it was worth it. Lazy
Woman is looking forward to making it again, this time using pre-cut
squash, since I really am as lazy as I claim. Prep time: 15-20 mins. Yield:
6-8 servings.
INGREDIENTS:
• 2 cups chicken or vegetable stock
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium (uncooked) butternut squash, peeled, seeded and diced
(see note below)
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon cayenne
• A pinch of ground cinnamon and nutmeg
• 1/2 cup milk or canned (unsweetened) coconut milk
Note: a medium butternut squash should weigh about 2 lbs., yielding
about 2 1/2 cups after peeling and dicing. If using pre-cut, use 32 ounces.
