The weather is getting a little bit chilly, time for some soup. I was given quite a few honey crisp apples and needed to do something with them. Squash soup has been sounding good. I made a squash soup last year and figured I would just add apples. Turned out pretty good.
24 oz cut butternut squash (bought the bags with cut up
squash)
1 three-lb-ish Kabocha squash
3 honey crisp apples cut up (various size pieces)
2 large shallots, chopped fairly finely, or as finely as
your eyes can handle without tearing to where you can’t see anything.
1 32 fl oz organic free range carton chicken broth (Trader
Joe’s)
1-13.5 oz can organic coconut milk (Trader Joe’s)
nutmeg to taste
I do not have the strength to cut squash, so I rinsed the
squash and put it on a toaster oven tray lined with tin foil (the tray lined
with tin foil, not the squash).
Baked it at 400 for 20 minutes until soft enough to cut, clean out
seeds, cut into quarters and stick in the crockpot.
While the Kabocha squash is cooking, I put the butternut
squash, the apples, chicken broth in a crockpot. Takes me awhile to get things organized and chopped and
cleaned so by now the kabocha squash is done enough for me to cut. I cut the top 1/3-ish of the squash
off. Scooped out the seeds. Chop the top and the bottom portions
into a few pieces. I stick skin of
squash and all in the crockpot.
Cook on low for 8 hours (after 8 hours my crockpot goes to “warm”
mode). The crockpot was on “warm”
mode for probably 1 ½ hours before I shut it off. I scooped out the kabocha squash, removed the skin (so much
easier to remove the skin after it cooks) and put the “meat” of the squash back
in the crockpot. I used an
emersion blender to blend it all together. I then added the coconut milk and some nutmeg, blended
again.
