Butternut squash soup

By Vanessa Gianfrancesco
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Nothing screams fall more than butternut squash soup! A slow cooker is all you need to make this delicous and practical recipe.

SERVES
8
 TO
10
TOTAL TIME

Ingredients

  • 1 large butternut squash peeled and cubed
  • 1 spanish onion chopped
  • 4 cloves of garlic halved
  • 2 large carrots peeled and cubed
  • 1 large Macintosh apple peeled cored and chopped
  • 2 liters of chicken or vegetable stock
  • 2 sage leaves
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 cup coconut milk or 35 per cent cooking cream
  • 6-8 slices of crispy pancetta
  • 1/2 cup parmigiano reggiano
  • Extra virgin olive oil for garnishing

Directions

  1. Prep all the ingredients for the soup keeping in mind that you can roughly chop everything because it is all going to cook down together.
  2. Place into the slow cooker the butternut squash, onion, garlic, carrots, and apple.
  3. Pour in the stock of your choice then add in the sage leaves, nutmeg, salt and pepper.
  4. Place the lid on the slow cooker and turn on to low heat.
  5. Cook for six to eight hours or until the vegetables are soft and tender. Open the lid and remove the sage leaves.
  6. Transfer the mixture from the crock pot to a blender (or you can also use a hand blender) and blend until smooth. Add in the coconut milk or cream and re-season with salt and pepper if needed.
  7. Plate in a bowl the creamy soup and top with pamigiano reggiano cheese, crispy pancetta, and a drizzle of extra virgin olive oil! Enjoy!

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