Ingredients
-
16
-
16
-
2
-
2
-
3/4
-
-
-
-
-
-
-
-
-
-
Directions
,This soup was a huge hit at home yesterday! I had half the butternut and half the buttercup left over from the Roasted Winter Squash Medley recipe I posted this week, and decided to make a soup with it in the slow cooker. But it was early, and I was feeling lazy and didnt feel like peeling it so as an experiment I did this in the slow cooker with the skins on much like you would if you roasted it in the oven. This was so EASY, the squash came off the skins with a spoon in minute once it was cooked!
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Steps
|
1
Done
|
Cook on Low For 8 Hours or High 4 Hours, Until Soft and Cooked Through, a Knife Should Easily Be Inserted |
|
2
Done
|
Remove Squash from Skin and Discard the Peel. |
|
3
Done
|
Stir in Coconut Milk and Nutmeg. |
|
4
Done
|
Blend in a Blender or Using an Immersion Blender. |
|
5
Done
|
Season to Taste With Salt and Pepper and Garnish With More Coconut Milk and Chives, If Desired. |
