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Holiday Butternut Squash Soup

Submitted by:

2010-10-27 Side Dish
5 54

Cubes of butternut squash are cooked in coconut milk along with leeks and apples. Adobo sauce and ginger root add flavor to this soup, served with a garnish of pecans and coconut.

  • Servings: 6-8

Ingredients:

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
1 cup Water
1½ tsp Adobo Sauce
1 tsp Minced Fresh Ginger Root
Salt & Pepper, to taste
Garnish:
¼ cup Chopped Toasted Pecans
¼ cup Toasted Flaked Coconut, optional

Directions:

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.

Helpful Tips:

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.