Crock-Pot Recipe for National Soup Month

Try out this crock-pot soup recipe for National Soup Month.

There’s nothing better than enjoying a steaming bowl of soup on a cold winter’s night.  Perhaps that’s why January was named National Soup Month.  In honor of this month, try out this simple, delicious recipe for crock-pot butternut squash soup. Crock-Pot Butternut Squash Soup Ingredients:

• 2 cups vegetable stock
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium (uncooked) butternut squash*, peeled, seeded and diced
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly-ground black pepper, or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup canned (unsweetened) coconut milk
• optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne)

Directions:

1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss to combine.
2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage.  Stir in the coconut milk.
3. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.
4. Serve warm, with optional garnishes if desired.

Try out this recipe for National Soup Month.  If you need assistance with your insurance this month, then turn to the experts at Fuller Insurance Agency in Southern California.  Our dedicated team is ready to get you the coverage you need.  Contact us to get started today.