Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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)
.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSFavorite Kale Salad with Shallot Vinaigrette
White Bean, Escarole & Sausage Soup
Simplest Cabbage Slaw
Homemade Vegetable Stock
Vegetarian Cabbage Soup
Zesty Roasted Delicata Squash
Preserved Lemons
Ina Garten's Roasted Broccoli with Garlic, Lemon, and Parmesan
Marcella Hazan's Tomato Sauce with Onion and Butter
Rich Fudgy Brownies
Tartine's Potato-Crusted Quiche
Ina Garten’s Pasta Alla Vecchia Bettola (Vodka Sauce)
Mixed Greens and Tuna Salad with Shallot Vinaigrette
Cucumber and Green Grape Gazpacho
Chicken Souvlaki
Beans and Legumes From Scratch
Recommended Recipes
{{name}}