- Servings: 6-8
|One 2 1/2-lb Butternut Squash, halved, seeded, peeled and cut into 1" cubes|
|2 cups||Chopped Leeks, white and light green parts only|
|2||Large Granny Smith Apples, peeled, cored and diced|
|3½ cups||Coconut Milk|
|1½ tsp||Adobo Sauce|
|1 tsp||Minced Fresh Ginger Root|
|Salt & Pepper, to taste|
|¼ cup||Chopped Toasted Pecans|
|¼ cup||Toasted Flaked Coconut, optional|
In a 5-quart slow cooker, combine squash cubes, leeks, apples, coconut milk and water. Cover and cook on low heat setting for 6 to 6 1/2 hours, or until squash and leeks are tender. Increase heat to high. Carefully puree the hot soup (or cool a little first); process in 3 or 4 batches in a food processor or blender, until as smooth as possible. Return the pureed soup to the slow cooker. Add adobo sauce, ginger, salt and pepper. Cover and cook on high 1/2 hour longer, or until hot. Serve hot, garnished with a sprinkling of toasted pecans and coconut, if desired.
This wonderful soup has a gorgeous bright golden hue to it. Thick and creamy, it will certainly satisfy everyone. I've been serving this for over eight years during the Holidays and often give it as a gift.