I had a squash and several sweet potatoes to use up, and decided to go with the orange theme and make a soup. I stuck the squash with a few knife-piercings into the slow cooker when I got up this morning, in a few inches of water, turned it on high and waited for it to get soft enough to cut. You can do this with your preferred method, some people use the microwave, but I always end up turning one end to mush while the other stays hard that way! I was helped by my taste tester, who is stronger and a much better hard-veg cutter.
This is an odd slow cooker recipe because you don’t just dump the ingredients and go, but you could do it in stages (vegetables roasted beforehand). I think most places also sell pre-cut squash and maybe sweet potato too.
I like recipes like this because I am at home doing school work a lot and I can take a break to fiddle with something then forget about it for hours. If you are out of the house this obviously won’t work!
Once the squash is quartered with the seeds removed, you are ready to start the soup:
Roasted Squash Soup
1 squash, quartered, with seeds removed (mine was buttercup)
1 head garlic cloves, peeled
2 onions, peeled and quartered
3 large carrots, peeled and cut in chunks
1 large sweet potato, peeled and cut in chunks
6 cups chicken broth (roughly, mine was one large ice cream container of homemade chicken broth, powdered is fine, as would be veg broth or even water)
salt and pepper to taste
1 tsp sage
1 tsp thyme
1 tsp coriander
1 tablespoon turmeric
1 tablespoon sambal oelek (chili garlic paste)
1 can black beans, rinsed
2 cups frozen corn
other vegetables of your choice
leftover meat if you want, chicken, turkey, or maybe sausage would be nice
Place all the vegetables on a greased baking sheet and drizzle with oil. Bake at 350’F for 50 minutes, until the vegetables get some brown colour.
Meanwhile, pour the broth in the slow cooker, add the spices, and taste – my broth was salty enough, but some might not be. Turn the cooker on high to warm the broth while the vegetables roast.
When the vegetables are browned and a bit softened, remove the peel from the squash – you will probably be able to scoop the flesh out with a spoon. At least that’s what I’m hoping. Obviously you want to cool them a bit first!
Place the vegetables and peeled squash in the cooker and cook on high for X hours. When they are very soft, blend with an immersion blender until smooth.
Add the corn and beans (and optional meat) and then cook on low as long as you like. If the soup is too thick for your taste, add more broth or water.
If you have lots of leftovers you could add a few spoonfuls of peanut butter to a bowl for a peanut-squash soup!
Result: Really tasty, with lots of vegetables! I can’t decide if I like the with or without peanut version better.