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- 2 lbs. butternut squash, peeled, seeded, and cubed
- 1 onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
- 1 apple, any kind you like, roughly chopped, no need to peel (we prefer Jonagold)
- 1 medium (or a couple small) carrots, roughly chopped
- 2 cloves garlic
- kosher salt and pepper to taste
- 2 1/2 cups vegetable stock
- 1/2 cup unsweetened coconut milk
- 1 tablespoon olive oil
- 3/4 cup thinly sliced leek whites
- pinch sea salt
Place the squash, onion or leek, apple, carrot, garlic and stock in a slow cooker. If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
Stir in the coconut milk. Puree the soup in the slow cooker with an immersion blender until smooth (or in a stand blender in batches.) Taste and adjust seasoning accordingly.
Heat a medium skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.
To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. I like lots of cracked black pepper over top.Recipes Home
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