Butternut Squash Soup
-1 Tbsp. extra-virgin olive oil
-1 medium yellow onion, diced
-2 medium butternut squash (about 6 pounds total)
-2 medium apples, cored & diced
-2 cups broth (chicken or vegetable)
-1 Tsp. kosher salt
-½ Tsp. ground nutmeg
-¼ Tsp. black pepper
-¼ Tsp. cayenne pepper
-¾ cup light coconut milk
In a medium saucepan, heat olive oil over medium heat. Add the onion and cook until softened and fragrant (8-10 minutes, stirring occasionally.) Transfer to the slow cooker.
While the onion is cooking, cut the top and bottom ends off of the squash. Peel the squash with a vegetable peeler. Cut it in half lengthwise and scoop out the seeds. Cut into ¾-inch cubes. Transfer to the slow cooker.
Add apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper to your slow-cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the squash and apples are tender.
Once cooked, add ¾ cup coconut milk and puree with an immersion blender or carefully transfer it to a blender and puree it in small batches. Return the soup to the slow cooker once complete. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings.
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That is why we are honored to launch a $10,000 Matching Fund Drive to support the victims and first responders of the wildfires devastating our mountain communities.
100% of the funds raised will support the wildfire relief efforts of the American Red Cross Chapters in Northern California. Now through October 31st, you can double the impact of your donation by a contribution through Twain Harte Market.