SQUASH****Butternut Squash Soup (Slow Cooker)

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We both liked this. I served it hot for lunch with blue cheese croutons that I made in the frying pan and a handful of toasted, salted pumpkin seeds. That made it quite hearty but I bet the fried sage/pumpkin seed option would be good too.

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Ingredients

  • TOPPING:
  • 4 servings
  • 1 medium (about 1.5 pounds) butternut squash
  • 3 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 sprig fresh rosemary
  • 1 pinch cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • Kosher salt
  • Pepper
  • 1 medium onion, cut into 2-inch pieces
  • 1 medium carrot, cut into 2-inch pieces
  • 1 stalk celery, cut into 2-inch pieces
  • 1/4 teaspoon(s) paprika
  • 3 cups chicken broth
  • 1 small can of coconut milk, added when blending
  • 1 teaspoon hazelnut or olive oil
  • 2 tablespoons small sage leaves
  • 1/4 cup dry roasted pumpkin seeds
  • 2 tablespoons blue cheese (optional)

Preparation

Step 1

* Peel the squash. Cut 1/2 inch off the bottom and top and discard. Cut the squash in half, scoop out the seeds and cut the squash into 2-inch pieces. Tie the thyme, rosemary and sage sprigs together.

* In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/8 teaspoon cinnamon, 3 cups chicken broth, and salt and pepper to taste. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low or 4 to 5 hours on high. Overnight, 9:00 p.m. to 7:00 a.m. is perfect

* Remove the herbs from the soup. Using a handheld immersion blender, purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage. Add a few crumbles of blue cheese and some mini croutons, if desired.

* TOPPING: heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 1 - 2 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the sage crisps. Remove from heat and set aside.\.

*NUTRITION: (With blue cheese)*

* Calories - 156
* Fat - 4.7
* Sat Fat - 1.8
* Carbs - 28.9
* Fibre - 5.8
* Protein - 4.7

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