I made this in the slow cooker. Yeah, I did. And it was the weekend too, which mostly implies I actually had time to make this whole thing on the stove top and babysit it, like a good cook does. But I had things to do, hockey games to watch and puppies to kiss. So I was busy. .
Sigh…. puppy love. Obviously there was busy-ness
A butternut recipe is not really novel this time of year. But hear me out on this one. This is important. Yes – this recipe requires a bit of cooking outside of the slow-cooker – but the slow-cooker makes a soup like this possible on busy days. So you want to add a soup course to your holiday feast but don’t have a burner to spare? – here you go. A hearty roasted soup after a long work day? Problem solved.
After six hours simmering in a slow-cooker, we return from our third hockey game of the day to this fragrant soup. Just before serving I used a blender to purée (an immersion blender would make even faster work of here). While the kids set the table, heat a skillet and toast some pumpkin seeds for a garnish.
- 1 medium sized butternut squash peeled, seeded and cut into 1 inch pieces
- 2 small white onions peeled and cut into quarters
- 2 tablespoons olive oil
- 1 can light coconut milk
- 1 teaspoon garam masala or other mild curry powder
- 1/8-1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt plus more to taste
- fresh ground black pepper
- 1/4 cup raw pumpkin seeds
- 1/2 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Heat oven to 375 and line a rimmed baking sheet with parchment paper.
- Toss butternut and onions with olive oil and spread out in a single layer on the tray. Place in the heated oven and roast until starting to brown slightly on the edges. No need to cook the vegetables through all the way - at least 25 minutes.
- Place roasted vegetables, coconut milk, garam masala, cayenne, salt and 2 cups of water in 6 quart slow cooker and set to low for 5-6 hours.
- After the set cooking time, puree the soup with an immersion blender.
- For the garnish, heat a castiron on other skillet on medium heat. Add pumpkin seeds to the dry pan and toast, 5-7 minutes until the seeds are slightly brown and puffed a bit. Watch carefully they will burn quickly. Mix cinnamon and sugar together, along with a generous pinch of salt and toss into the pan quickly coating the hot seeds. Remove seeds from the pan and sprinkle on each serving of soup.
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!