Cooking Instructions
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Step 1
Place the
Butternut Squash (905 g)
,
Onion (1)
,
Apple (1)
,
Carrot (1)
, and
Water (600 mL)
in a slow cooker. Add
Kosher Salt (6 g)
. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
Step 2
Stir in the
Unsweetened Coconut Milk (120 mL)
.
Step 3
Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.
Step 4
For the garnish: Heat a medium skillet over medium-low heat. Add the
Olive Oil (15 mL)
and bottom part of
Leeks (65 g)
and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with
Sea Salt (1 pinch)
.
Step 5
To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. Add
Freshly Ground Black Pepper (to taste)
.
