Until I remember we went to Central Market right after moving to Texas and there were all these creamy soups on display, and first of all just being in Central Market makes you feel fancy and hippy and ready for anything, plus I'm pretty sure we had just gone to a yoga class, so I was definitely in the mood for fresh pressed juice and creamy butternutsquashsoup
« {Healthy + Flourless} Almond Apple MuffinsFiled Under. A delicious roasted butternutsquash, red potato, carrot, shredded chicken, onion and kale broth-based soup
Ladle the soup into bowls and top with the couscous mixture. In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes
Blend the butternutsquash with a blender and adjust the seasoning if necessary. Pour the soup in the bowls and garnish them with caramelized onions and a drizzle of olive oil
Slow Cooker ButternutSquash, Potato and Roasted Pepper Soup. Roasted ButternutSquashSoup. I don’t need celery foam, deconstructed French onion soup, or smoke wafting off an artsy dish that looks like it belongs in MOMA
Add the squash, broth, and the remaining salt and bring to a boil. In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat
I've also been thinking of my favorite fall foods, like pumpkin andbutternutsquash. I have made several butternutsquashsoups on this blog before, but just some small alterations can totally transform a recipe
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