Spicy Squash Soup Crockpot Food

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

SPICY SQUASH SOUP (CROCK POT)

Steps:

• Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
• Transfer to crock pot, add stock and cook on low for 6-8 hours.
• Carefully transfer to a blender, or using a stick blender, puree until smooth.
• Add cream, cover and heat for another 30-60 minutes.
• In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
• Drain bacon on paper towels.
• Stir the cilantro into the soup and divide into serving bowls.
• Crumble the bacon and sprinkle over the top.
• Serve immediately.

SPICY WINTER SQUASH SOUP

Steps:

• Trim edges of squash, cut into four pieces, remove seeds.
• Steam 12-15 minutes until soft.
• Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
• Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
• Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
• Bring to a boil, simmer for 15 minutes.
• Add corn and green beans and continue to simmer.
• Stir in basil.
• Season with salt to taste.

SPICY BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Peel and chop squash into small cubes.
• put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
• add sugar and water and cook for 20 minutes.
• add salt and lemon juice and cook for 5 minutes.
• blend until smooth and serve hot with bread.
• OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

SPICY SUMMER SQUASH SOUP

Steps:

• Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
• Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
• Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
• When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
• Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
• If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
• If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!

SPICY SQUASH SOUP (CROCKPOT)

Steps:

• 1. Cut the squash in half and scoop out the seeds and inner fibers. Place the squash cut side down on aluminum foil on a cookie sheet. Roast for 45 to 50 minutes at 350 degrees. (If you do this the night before, you can wrap the foil up around the squash and let it sit in the fridge overnight.).
• 2. If you prefer, you can microwave the squash in a covered casserole dish or covered with plastic wrap with a tablespoon of water or chicken broth in the cavity, for nine or more minutes, depending on size.
• 3. Once the squash is tender, let it cool while you prepare the soup base. In a large saucepan, saute onions in butter until translucent. Add chicken broth and spices. (I usually just use chili powder and skip the cayenne pepper.).
• 4. Scoop the squash out of the shells into the soup. An ice cream scoop or large serving spoon works well for this. If the squash is too hot to hold, use an oven mitt. Bring to a boil.
• 5. Add cream cheese and puree with an immersion blender. You can also process batches in a blender or food processor until smooth. Heat thoroughly. Do not allow to boil.
• 6. You can keep the soup warm in a crockpot set to low or warm until time to serve.