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Creamy Vegan Butternut Squash Soup
1 large butternut squash (approx 4lbs), peeled, seeded and cut into 1-inch pieces1 large apple, peeled and cut into 1-inch pieces1 large onion, cut into 1-inch pieces2 tsp curry powder1/2 tsp sea salt1/4 tsp white pepper1/4 tsp black pepper1/8 tsp nutmeg3 1/2 cups vegetable stock1 cup canned coconut milk1/2 cup light agave nectar
Spray a 5-quart slow cooker with cooking spray. Place squash, apple, onion, curry powder, salt, white pepper, black pepper and nutmeg in cooker. Add broth. Cover and cook on low setting for 8hrs or 2hrs on low plus 3hrs on high. Transfer soup to a large pot or bowl. Pour 2-3 cups of the soup mixture into a blender. Add the coconut milk and agave nectar. Cover and blend until smooth and then return the pureed soup to the slow cooker. Blend the remaining soup in batches of 2-3 cups, until smooth and return to the slow cooker.Cook on high for an additional 15 minutes.Garnish with chopped apples. Posted By: jeanette On: 2009-10-08 16:28:00 |
| Replies To The Above Blog Entry |
| Sounds awesome! I have two butternut squashes and some honey crisp apples that I might just use in this recipe! Could I omit the agave though?Posted By: Holiday Honey On: 2009-10-17 16:41:10 |
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