I think I have set a new record, pulling down the slow cooker in October! Usually I realize mid November that one of my favorite kitchen tools is going unused. I owe this recent inspiration to a new cookbook my husband gave me (not without ulterior motives, I suspect), 50 Simple Soups for the Slow Cooker. We had a butternut squash begging to be eaten, so I immediately decided to try the Curried Butternut Squash Soup Recipe. It was insanely easy to make, though I don’t have an immersion blender, which would have made everything easier. I found the recipe as it was in the book a little watery and bland. I added a dash of cider vinegar and extra curry powder to give it some kick. Here’s my take on the recipe:
Curried Butternut Squash Soup
What You Need
2 tablespoons of butter
1 medium onion, chopped
4 cups of water (original recipe called for five) — I may also try vegetable stock
1 butternut squash, peeled and cut into 1 inch cubes
2 to 3 tsp of curry powder or garam masala — depending on how you like your spice
1 tbl of cider vinegar
1 tsp chile powder
1 cup of coconut milk
a handful of chopped cilantro
1/2 cup of whole Greek yogurt
1/2 cup of roasted pumpkin seeds (optional)
1. Melt butter in a large pan and saute the onion over medium heat for about ten minutes.
2. Transfer to a 7-quart slow cooker and add squash. Cover and cook on LOW for about 2 hours until squash is tender.
3. Add water or broth, vinegar, spices, and cook on low for 2 to 4 more hours.
4. Puree the contents with a handheld immersion blender (or transfer and blend in batches in your upright blender, which I did, then return it to slow cooker.) Add coconut milk, and a generous amount of salt. Taste. Add more spices and cook a little longer if it needs.
5. Serve with cilantro, yogurt and pumpkin seeds — and a naan bread!