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!
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.
Recipe - Slow Cooker Butternut Soup
- 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.
- 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.