January is soup month. Which is perfect, because with the cold weather, what better way to warm up than with a bowl of steaming hot soup.
One of our favorite things is butternut squash, roasted with salt and pepper. The flavours are so delicious and I thought they would be perfect as a soup. I tossed everything is the slow cooker, and let the soup cook for a few hours. I was actually surprised to find frozen butternut squash, already cut up, making this soup even easier than it already is.
This soup is finished with some coconut milk and garnished with a drizzle of truffle oil, green onions and fried sage. So delicious! It was a hit with everyone, including hubby who was wondering why I would possibly make a soup with no meat.
- 1 medium butter nut squash, cubed
- 1 medium onion, chopped
- 3 cloves garlic
- 4 cups chicken broth
- 1/2 cup coconut milk
- sage, green onions, truffle oil - for garnish
- Add the squash, onions, garlic, broth, salt and pepper in the slow cooker.
- Cook on high for 3 hours.
- Once the soup is done, use an immersion blender to blend the soup together.
- Add the coconut milk and stir.
- Top with a drizzle of truffle oil, fried sage or a handful of green onions.