Squash is a fall favourite. Let me show you how to prepare 3 popular varieties and make delicious Coconut Curry Butternut Squash slow cooker soup.
I would have to say that for me squash is one of my ultimate comfort foods. Sweet, satisfying and representative of all the good things fall has to bring. I grew up loving my mom’s acorn squash roasted with brown sugar and butter, but that was about the limit to how we enjoyed it. I have since gradutated to cooking and baking regularly with squash of many varieties.
One of my favourite ways to enjoy squash is in a soup, and for this, I most often opt for the butternut squash. This pale-skinned, curvy gourd can be intimidating to cut into, but so well worth it. Check out my video on how to prep squash
I love squash, not only for the taste and seasonal sentimentality, but because it is so nutritious.
- Fiber, folate and carotenoids—contribute to heart health
- Potassium—for your bones
- Vitamins B6 and C—for a strong immune system
- Vitamin A—for respiratory health
- Antioxidants—to reduce inflammation and protect our bodies from cancer
Butternut squash soup is so very versatile. It can be
- roasted ahead of time or simmered in broth
- seasoned simply with nutmeg
- savory with garlic and herbs like thyme and sage, or
- with more exotic seasonings like thai curry or garam masala.
It can also be boosted with red lentils, white beans or chickpeas to pack a protein punch. The recipe below is a combination of these, using a simple cooking method (slow cooker) and some sophisticated flavours.
To make this squash soup smooth I blend it with an immersion blender. If you don’t have one of these, you can use a vented lid blender, or let the soup cool before blending it in a non-vented lid blender.
The vented lid blender allows steam to escape and reduces the risk of burning yourself. If you don’t have a vented lid blender, DO NOT put the hot soup in your blender.