Slow cooker blissful butternut squash soup from Skinnytaste by Gina Homolka

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth.

  • Frogcake on September 14, 2018

    I will have to qualify my note here by saying that I didn’t really follow the recipe. It did inspire me to make a delicious soup though. I roasted cubed squash in the oven at 400 Fahrenheit for half an hour. Also, I did away with the “skinny”, broke down and added whipping cream in place of coconut milk. Not good for the diet but was so delicious. I also added about a cup of roasted tomatoes and a handful of fresh rosemary and thyme. I puréed it before adding cream. Served with garlic and herb flatbread, gravlax on the flatbread and breadcrumbs and bacon bits in the soup.

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