Williams-Sonoma Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I borrowed this slow-cooker cookbook from a friend, but wanted to save this recipe! Ingredients:
4 tablespoons unsalted butter |
1 yellow onion, chopped |
2 inches piece ginger, peeled and grated |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
2 butternut squash, about 4 lbs total weight, peeled and cut into chunks |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
4 cups vegetable broth |
1/2 cup sour cream |
fresh chives or flat leaf parsley, chopped for garnish |
Directions:
1. Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
2. Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
3. Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.
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