Equipment
- Immersion blender or regular blender
Ingredients
- 1 pound butternut squash, peeled, seeds removed and cubed (most markets sell squash pre-cubed, or you can cube one yourself by following this helpful tutorial from Gimme Some Oven)
- 1 can full-fat coconut milk
- 1 Vidalia or yellow onion, sliced
- 2 cloves of garlic, chopped
- 1 tbsp mild, diced green chiles (you can find these canned at grocery stores; for more heat, choose medium or hot varieties)
- 1 tbsp yellow curry powder
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- sprinkle of red pepper flakes
Optional garnish:
- drizzle of coconut milk
- pumpkin seeds (pepitas) or butternut squash seeds
- chopped chives or green onions
Instructions
- Place all ingredients into your slow cooker, secure lid and set to low for four hours or until squash is tender enough to mash with a fork.
- Using an immersion blender, puree soup to desired texture (you can also carefully transfer the soup in batches to a conventional blender and puree that way).
- Garnish with a drizzle of coconut milk, snipped chives and pumpkin or butternut squash seeds.
To make it a freezer meal:
- Place all ingredients except for the optional garnishes into a gallon freezer-safe bag, label the bag and freeze for up to three months.
- When you want to cook the soup, thaw in the refrigerator overnight, then follow steps 1 through 3 above on the day you want to serve it.