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How to make Slow Cooker Butternut Soup

How to make Slow Cooker Butternut Soup

I tried my first butternut soup in South Africa, one time I went to the countryside with a friend of mine. He made it from scratch and all I could think was "geez, that looks like a lot of work!" But it was so good that later on when I got married, I bought my own slow cooker with the sole purpose of making my own soup. I have two soups that I am very fond of: the one I am going to show you just now, and a potato one, that I will show you in the near future.
 

This butternut soup, along with the Godfather Spaghetti Sauce, are probably the only two recipes I can make without looking at a recipe, as I've made them so many times that now they feel like second nature. I've found many versions of this soup over the Internet, but I have created my own version, one that is creamy and makes me feel satisfied. Despite the fact that I love fanciness, I try to use easy to find ingredients for my recipes because I want you to be able to make them, no matter where in the world you are!

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The butternut soup is ideal for winter time. It is comforting and aromatic, with sweet notes and a bit spicy! You can eat it your favourite kind of bread; my personal one are baguettes, I can't get enough of it, even though my stomach is very sensitive and I can't eat it too often.

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Recipe - Slow Cooker Butternut Soup

Ingredients:

  • 1kg butternut squash (do not peel yet. Since I am new to cooking, I did that the first time and ended up with a callous on my hand. It's much easier to peel it afterwards when the skin is soft). Do remove seeds, please.
  • 1 large onion.
  • 2 cups chicken or vegetable broth; I used chicken broth.
  • 1 cup light coconut milk.
  • A pinch of nutmeg.
  • 400 grams of bacon.
  • Red Bell Pepper.
  • One small bunch of Italian parsley.
  • Green onions for garnish.

Directions:

  • Boil the squash so you can remove the skin easily.
  • Cut the onion, the bell pepper and the bacon into small pieces.
  • Chop the parsley and the green onions.
  • Cut the squash into pieces and put them into the slow cooker with the onion, the chicken broth, the bell pepper, the parsley and 200 grams of bacon.
  • Heat oil over medium head and fry the remaining 200 grams of bacon.
  • Let it cook for 8 hours on low, or 4 hours on high, or until you see that the butternut is soft.
  • Add the coconut milk and the nutmeg, then blend it in a blender or use an immersion blender.
  • Season to taste and garnish with green onions and bacon.

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