By: Lauren M. Koch, RDN
Ask me to name one of my top-5 favorite kitchen tools as a busy mom? EASY.
A crockpot!! I admit that I wasn’t really into them all that long ago. I’m not a big fan of stews, and somehow got the impression along the way that crockpot = stew. But a very good friend of mine had an extra, and bestowed it upon me. Admittedly, I didn’t have high expectations. And, my first (and maybe second) go-around using it did nothing to change my impression. BUT, geez. They are just so easy. And some days, easy trumps spectacular (amiright?!). So I trudged on.
Then something happened. Buffalo chicken chili happened. BBQ Pulled Pork. Crockpot lasagna. Mind blown! So yeah, you could say I’m a fan now. If a fan includes having a whole category in my recipe book dedicated to crockpottery.
Now, I actually make a point of converting meals that I’d ordinarily prepare in the oven or stove top into slow-cooker specialties. That’s exactly what I did with this meal.
I like making soup. I mean, you really can’t go wrong. Throw whatever you’ve got into a pot with some stock, a few seasoning. Easy. Pair that with a crockpot, and it’s a dream.
This recipe does involve a little bit of prep. You’ll need a good peeler and a sturdy sharp knife. Because if there is one thing that is a BAD idea, it’s trying to slice a winter squash with a dull knife. Just don’t. Unless of course, you’re tired of having intact fingers.
Start out by slicing, and cubing your squash. Hang on to those seeds to roast up later! The only other prep involves chopping and mincing the aromatics, and quickly sautéing them. After cooking, you can use either an immersion blender, a food processor, or a traditional blender to achieve a nice smooth consistency. Garnish your soup with some croutons, crispy chickpeas, roasted squash seeds, full-fat coconut milk, or yogurt.
Let me know what you think!
Crockpot Curried Butternut Squash Soup
By: Lauren M. Koch, RDN (The Family Foodnag)
Prep time: 15min Cook time: 4-6 hours
Makes 6 1-cup servings
- Cut both ends off your squash, peel, and cut into 1″ cubes. Place in crockpot.
- Heat oil over medium heat. Saute shallots and garlic for 3-4 minutes, until tender. Add to crockpot.
- Add remaining ingredients to crockpot, and cook on high heat for 4 hours, low for 6 hours, or until squash and carrots are very tender.
- Blend smooth with an immersion blender, food processor, or blender (working in batches).