It may still be warm in So Cal but I’m deeming it Fall in my kitchen, in case you hadn’t noticed! Soups are one of my absolute fav things to cook so get ready, peeps. I had half a butternut and half an acorn squash leftover from my Roasted Seasoned Winter Squash Medley and knew I had to follow along with Gina from Skinnytaste and make this soup from her! I made this the same day I made the medley and it kept in the fridge like a dream. Perfect for meal planning and making things ahead of time.
After cutting the squashes in half, I set the soup halves into the crockpot (without peeling!) with two cups of chicken stock (or sub veg) and one small, chopped red onion and a clove of garlic. (Skinnytaste’s recipe calls for shallots. I didn’t have them so I used the onion and garlic instead. Shallots are a little milder in flavor, your choice!)
After four hours on high (or eight hours on low), I scooped the flesh out of the squash super easily and discarded the peel. Added in 3/4 cup of coconut milk and used my immersion blender to mix it all up! Sprinkled in some nutmeg and…. voila, soup! Another one I didn’t think I would like. These are the types of recipes I always want to like and make but I never do. No more, friends! I think acorn squash and I have become friends and will be hanging out a lot together.
Now that I know to stab those babies a few times then stick them in the microwave for 2-5 minutes, I can cut into and peel squash. Woot! This works on all types: Kabocha, spaghetti, acorn, butternut, etc. Don’t let those dull knives deter you from cooking with squash any longer!
- 16 oz (1/2 small) butternut squash, halved, seeds removed but not peeled
- 16 oz (1/2) acorn squash, halved, seeds removed but not peeled (can sub kabocha or buttercup squash)
- 1 small red onion, chopped (or sub 2 shallots for the onion & garlic)
- 1 garlic clove, peeled
- 2 cups chicken or vegetable broth
- ¾ cup coconut milk
- Pinch nutmeg
- optional garnish: drizzle coconut milk, scallions, and I'm sure bacon would be DELISH!
- Place the squash, onion and garlic (or shallots) and broth in the slow cooker. Cook on low for 8 hours or high 4 hours, until soft and cooked through (a knife should easily be inserted).
- Remove squash from skin and discard the peel.
- Stir in coconut milk, nutmeg, and salt & pepper, to taste.
- Blend in a blender or using an immersion blender.
- Garnish with more coconut milk and scallions, if desired.