Spicy Squash Soup Crockpot Recipes

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

SPICY SQUASH SOUP (CROCK POT)

Steps:

• Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
• Transfer to crock pot, add stock and cook on low for 6-8 hours.
• Carefully transfer to a blender, or using a stick blender, puree until smooth.
• Add cream, cover and heat for another 30-60 minutes.
• In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
• Drain bacon on paper towels.
• Stir the cilantro into the soup and divide into serving bowls.
• Crumble the bacon and sprinkle over the top.
• Serve immediately.

SPICY SQUASH SOUP (CROCKPOT)

Steps:

• 1. Cut the squash in half and scoop out the seeds and inner fibers. Place the squash cut side down on aluminum foil on a cookie sheet. Roast for 45 to 50 minutes at 350 degrees. (If you do this the night before, you can wrap the foil up around the squash and let it sit in the fridge overnight.).
• 2. If you prefer, you can microwave the squash in a covered casserole dish or covered with plastic wrap with a tablespoon of water or chicken broth in the cavity, for nine or more minutes, depending on size.
• 3. Once the squash is tender, let it cool while you prepare the soup base. In a large saucepan, saute onions in butter until translucent. Add chicken broth and spices. (I usually just use chili powder and skip the cayenne pepper.).
• 4. Scoop the squash out of the shells into the soup. An ice cream scoop or large serving spoon works well for this. If the squash is too hot to hold, use an oven mitt. Bring to a boil.
• 5. Add cream cheese and puree with an immersion blender. You can also process batches in a blender or food processor until smooth. Heat thoroughly. Do not allow to boil.
• 6. You can keep the soup warm in a crockpot set to low or warm until time to serve.