Fall is here and it is my absolute favorite food. Give me all the slow cooked, roasted, rich, bold flavors. And it doesn't have to be unhealthy, calorie filled meals. Think thoughtfully fiber and protein filled veggies, married with delicious flavors and cooked to perfection.
We are in the last weeks of our CSA (more to come for you local folks) and the last few weeks have held my favorite items. I mean squash (look at this stuffed acorn squash recipe from last year), apples and all the eggplant a girl can imagine. Music to this preggo mama's taste buds. And since I got a few emails asking for help with some different impress your guests butternut squash recipes, I thought I'd mix it up while using my favorite Fall ingredients.
And the best part is that these dishes both are incredible weekend recipes that are even better warmed up during the week. Which is a win. Because the key to serving homemade meals (and lunches) as a busy tired mama is making meals that are even better as they sit in the fridge. I hope you enjoy them as much as I did. And keep the requests coming!
Crockpot Butternut Squash Coconut Curry Soup
2 tablespoon coconut oil
3 cloves garlic
1 small red onion, quartered
2 teaspoon ginger, freshly grated
2 tablespoons Thai red curry paste (more or less depending on your preference for heat)
2 cups homemade chicken or vegetable broth (store bought organic is just as good, go with low sodium)
1 cup water
4 cups butternut squash, peeled, seeded, and cubed
3 apples, decored and peeled
2 red peppers (seeded and quartered)
1 (15-ounce) can coconut milk
2 limes, Juice of 1 lime, 1 lime quartered
1 teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup cilantro, chopped, more to garnish
2 teaspoon Sriracha, optional for garnish
Toss all ingredients, minus the garnishes, in the crock pot.
Cook on high for 6 hours.
Pour the soup into a blender in batches and blend until smooth. Or you can use and immersion blender, love love mine. Used it for baby food, soups and even with making broth as smooth as possible.
Pour the blended soup back into the crock pot for 30 minutes.
Mix well. Pour into bowls and sprinkle with chopped cilantro, lime juice and a swirl of sriracha (if that's your thing and it is mine!).
We ate ours with yummy crunchy whole wheat ciabatta from the market and (insert happy dance) it was insanely perfection. I had two helpings and could have gone for three if I didn't think I'd explode. Naan or even homemade croutons would be just as Ahhhmazing.