That’s what my brother said when I texted him that I had made this for the previous night’s dinner.
Although it’s definitely not the only thing you can make with butternut squash, 100% of the people I asked at the CSA pick-up yesterday make soup. And even though I posted a similar recipe almost exactly one year ago, this one checks off so many more boxes.
Whole30? check…vegan? check…one step cooking? check again.
Any meal that can be tossed together in a slow cooker and forgotten about is a HUGE WINNER in my book. This recipe requires no pre-cooking of rice, no fussing, no monitoring.
I followed Gimme Some Oven’s recipe almost exactly, with just a few adjustments. Other options for garnish include toasted nuts or seeds, croutons, roasted chickpeas, and toasted coconut.
- 1 medium butternut squash, peeled and diced
- 1 white onion, diced
- 1 carrot, diced
- 1 firm apple (recipe calls for Granny Smith, but I used whatever I had-Fuji maybe?)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp red cayenne pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3 cups vegetable stock
- 1/2 can coconut milk
- 1 sprig fresh sage
Place all ingredients in a slower cooker and toss to combine. Cook on low 6-8 hours, or high for 4 hours, or until squash is tender. Remove the sage sprig.
Using an immersion blender, blend the soup until it is velvety smooth. Alternatively, you may blend in batches in a blender.
Stir in the coconut milk.
Garnish with more coconut milk and cayenne to taste.
*Note: I found the soup to be very thick the next day. I added another 3/4 cup of vegetable stock in as I reheated to thin it.