Slow Cooker Squash Soup
Serves 4
Directions
- 1Prepare the squash by removing ends, cutting lengthwise, scooping out seeds, and peeling and dicing into 1-inch pieces; place into a slow cooker.
- 2Add the celery, carrots, onion, smashed garlic, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper to the slow cooker.
- 3Pour in the stock, cover with the lid, and cook on high heat for 6 to 8 hours until tender.
- 4Stir in the apple cider vinegar and coconut milk.
- 5Purée the soup using an immersion blender, leaving some texture, or use a countertop blender in batches with the vent slightly ajar.
Ingredients
- 3 pound winter squash, peeled, seeded, and diced into 1-inch pieces
- 1 stalk celery, roughly chopped
- 1 whole carrot, roughly chopped
- 1 whole onion, roughly chopped
- 3 clove garlic, smashed
- 1 whole apple, core removed and chopped
- 2 tbsp fresh ginger, minced
- 2 tsp yellow curry powder
- 3/4 tsp ground cinnamon
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cup chicken or vegetable stock
- 1 tbsp apple cider vinegar
- 1 15-ounce can full-fat coconut milk
Equipment
slow cookerimmersion blender
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