I wasn't sure I'd like this soup, because I've never been a huge squash fan, and I don't tend to enjoy sweetness. But I liked this. I dipped some bread in it at first, but I don't think it needs that. It tastes thick, like it has cream, but it's all healthy. I'm hoping to eat it for lunch this week to make up for the amount of naughtiness I've been eating- remember that coconut ice? It's all gone now. I throw out the remaining third after I gained enough strength to resist it. Sadly, I didn't ever take a picture of it... nor do I have a picture of this soup. It just doesn't look great, sadly.
But it tastes good. If you want a light healthy soup, give it a shot.
Recipe from A Year of Slow Cooking.
- Cut squash in half longways, microwaving if the skin is too tough.
- Scoop out seeds.
- Coat in olive oil and roast at 400 for 15 minutes.
- In slow cooker, combine cubed and peeled apples, onion, broth, and spices.
- Cover and cook on high while waiting for squash.
- Peel squash, and cut into cubes.
- Cook on low for 8 hours.