Lately we've been going to our local farmer's market every weekend. It started when a dear friend, and our baby girl's Godfather, started a wonderful new job as the butcher for the storefront of a local farm. I could rant and rave about the glorious meat we've been blessed to eat lately (oh sweet baby Jesus, thank you for bacon), but the quality of the meat at Getaway Meat Mongers speaks for itself the moment you take your first bite. Let me just say that sustainable, local, grass fed livestock, that is lovingly cared for by a farmer and properly butchered is an experience worth trying and repeating.
But I digress. Today I want to share with you my version of Butternut squash soup made, of course, in the crockpot. The reason I mentioned the market is that all of the vegetables I used are from Noggins Corner Farm's stand at the Halifax Seaport Farmers' Market. If you find yourself there, be sure to share a smile with their funny and knowledgeable staff. They are a highlight of our weekend. Now for the recipe!
2 medium butternut squash
4 medium potatoes
6 rainbow carrots
1 can coconut milk or coconut cream
4 cups broths (veggie, chicken or beef)
4 tablespoons butter
Brown sugar to taste
Salt and pepper to taste
First up, cut those butternut squash in half and scoop out the seeds. Put a tablespoon of butter on each of them and sprinkle some brown sugar, salt and pepper on them. Bake them in a 400F oven for 25-35 minutes or until fork tender. You can either scoop the flesh out of the skin or, like me, turn them upside down and carefully cut off the skin. Cut the squash up into chunks and drop into your crockpot. Cut up your carrots and potatoes and drop them in there too. Mix up your veggies and then add your broth and a little salt and pepper. Cook on low for 8-10 hours. Your whole house is going to smell the way I imagine heaven smells! When it's all soft and cooked take the broth and veggies out in batches and blend it until smooth. When you've blended the whole thing add your coconut milk and whisk it in. Add more salt and pepper to taste. I think this would be especially tasty with some of my Mom's Molasses Brown Bread. This soup recipe had a few steps but it really was so easy, delicious and worthwhile. I can't wait to have my second bowl tomorrow!
The best part, my three older kids who are 21 months, 3 years and 4 years old all loved it. My 4 year old girl literally said "Mommy, this was the best meal ever. In the world!" I'll take that victory and run!