Wild Northerner Magazine Fall 2017 - Page 41

Crockpot Butternut Squash Soup

Prep Time: 15-20 minutes Yields: 72oz or nine cups

1 medium butternut squash (about 2-2 ½ lbs), peeled, seeded and diced

1 large apple (Granny Smith or Honey Crisp), peeled, cored and diced

1 medium yellow onion, chopped

2.5 cups (20oz) low sodium vegetable stock

½ cup (120g) pumpkin puree

2 garlic cloves, minced

½ tsp salt

¼ tsp black pepper

½ tsp cinnamon

½ tsp pumpkin pie spice

1 sprig fresh sage (or ½ tsp dried sage – added last 10 mins of cooking)

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½ cup (4oz) coconut milk (canned)

½ cup (4oz) milk of choice (unsweetened almond, skim, 2%, etc)

1 ½ tbsp. (22mL) pure maple syrup

Cinnamon and pumpkin pie spice to taste

Salt and pepper to taste

Directions

1.Combine first grouping of ingredients in a crockpot.

2.Cook 8-12 hours on low or 3-4 hours on high or until the squash is tender (mash-able).

3.Remove fresh sage and discard. Stir in second grouping of ingredients.

4.Transfer to a large blender or use an immersion blender to puree the soup until smooth.

5.Taste and season until desired flavor is obtained.

6.Enjoy as is or top with pumpkin seeds, feta cheese, parmesan cheese, etc.