Cooking Instructions
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Step 1
Place the
Butternut Squash (6 1/2 cups)
,
Onion (1)
,
Apple (1)
,
Carrot (1)
, and
Water (2 1/2 cups)
in a slow cooker. Add
Kosher Salt (1 tsp)
. 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 (1/2 cup)
.
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 (1 Tbsp)
and bottom part of
Leeks (3/4 cup)
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)
.
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