This butternut squash soup is everything you want it to be: smooth, sweet, savory, and simple. I know a lot of you are excited to break out your crockpot - well here is a recipe to add to your fall line-up!
I couldn't believe how fast the squash was ready - only 2 1/2 hours (on high) and no peeling, chopping, or prepping involved!! My guess is that it would take ~6 hours on a low setting, if you decided to prep this during the work day. Once cooked, the squash is immediately ready to be pureed in a blender. In the original recipe an immersion blender was used, although I used my regular blender and it worked very well. Don't be intimidated by recipes if you don't have all the ingredients or tools - in my experience, improvising usually ends well.
I've included self-explanatory pictures that illustrate the detailed steps listed in the link below. The only difference in my approach was using full fat coconut milk. In our house, we love all the fat we can get, especially the healthy kind. I also tripled the recipe which could easily serve 6-8 people.
I served it last night to our weekly community group and it was a hit! I set out a garnishing tray with chopped chives, black pepper, more coconut milk, nutmeg, and italian breadsticks.
This was the very first time I made this meal and I was pleasantly surprised - I highly recommend!
Original Recipe: http://www.skinnytaste.com/slow-cooker-blissful-butternut-squash/ (thank you Emily B. for sending along!)
