Butternut Squash Soup
INGREDIENTS
- 1 butternut squash
- 2 Tbsp EVOO
- 4 c broth (chicken or veggie)
- 2 small onions, diced
- 2 small apples peeled and cubed.
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp cloves, ground
- 1/4 tsp coriander
- 1/4 tsp cinnamon
PREPARATION
- Cut squash in half lengthwise and seed. (1 minute in the microwave helps with this)
- Brush EVOO on cut sides and roast at 400 cut side up for 15 minutes.
- Meanwhile, heat crock to high and add everything else.
- When squash is finished roasting, add to crock, cook on LOW 6-8 hours or HIGH 4 hours.
- Attack with stick blender.
--
JMagGuthrie - 19 Apr 2014
This topic: GuthrieFamily
> WebHome >
Recipes >
MiscRecipes > ButternutSquashSoup
Topic revision: r1 - 2014-04-19 - JMagGuthrie