Wow, have I been making the most of my slow-cooker this season! Here on the East Coast, we have been hammered with snow, and there is nothing like coming into the kitchen after hours of shoveling or sledding to the aroma of a hearty soup or stew. My most recent concoction? A creamy and delicious Butternut Squash Soup. I pre-roast the squash for about 15 minutes which really brings out its wonderful nutty taste. Curry and coriander add layers of flavor to the soup and are balanced by a slightly sweet touch of applesauce. Serve the soup in a huge mug and grab a warm, crusty chunk of bread and a cozy blanket. My frostbitten toes are tingling just thinking about it!
Butternut Squash Soup
Makes about 10 cups