Now that my music obligations are complete, its time for me to get back to some cooking. I received butternut and buttercup squash in the last share. I had located a recipe for slow-cooker squash and broccoli soup I thought I'd try. I cut up the squash and an onion and put them in the cooker, but when I opened the bag of broccoli florets, they were clearly spoiled. While this was disappointing to me, I moved onto plan B.
Curried Butternut Squash Apple Soup
- 2 small butternut squash*, peeled and cubed
- 2 large granny smith apples*, peeled and cubed
- 1 large onion*, diced
- 3 cloves garlic*, minced
- 1 cup chicken stock
- 1 cup apple cider*
- 4 cups water
- 1 Tbsp curry powder
- 1/2 tsp turmeric
- salt and pepper, to taste
Place all ingredients into crock of slow-cooker. Cover and cook 4-5 hours on HIGH or 6-8 hours on LOW, or until vegetables are soft. Cool slightly then blend with an immersion blender or countertop blender until smooth. If you like, add a little cream or plain yogurt before serving. Garnish with diced apples or pears.
*CSA ingredients
