Spicy Squash Soup (Crock Pot)
- Ready In:
- 8hrs 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 butternut squash (about 2 1/2lb total weight) or 2 pumpkin, seeds removed, chopped finely (about 2 1/2lb total weight)
- 1 ounce butter
- 2 onions, sliced fine
- 2 stalks celery, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon hot chili powder
- 4 cups vegetable stock, hot
- salt, to taste
- pepper, to taste
- 2⁄3 cup half-and-half
- 4 slices smoked bacon
- 2 tablespoons cilantro, chopped
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My husband and I really like this soup. I only used a 1/4 tsp of chili powder, as our daughter doesn't like things that are too spicy. Even with that small amount, the soup still has a kick. There was some nice fond left in the bottom of the skillet after I browned the veggies, so I poured in the vegetable stock to de-glaze the pan. The bacon garnish was also a big hit. Everything tastes better with bacon!
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.