So here in western Canada, British Columbia to be exact, we’ve had a cold snap hit us this January, with apparently record breaking lows due to hit us hard. And one thing Canadians love to do, is talk about the weather. We “talk” (complain) about how cold it is in winter, only to turn around when summer hits and “talk” about how hot it is, ha ha.
So to help me deal with the cold, I prepped my crockpot last night and cooked up this delicious soup today. It smells amazing!
Minor adjustments to the recipe include: no onion or apple (didn’t have any on hand), used the full can of coconut milk as I didn’t want to waste it (it was a 400mls can), and used 4 teaspoons of ground sage in place of fresh. Which was a mistake. The sage totally took over the flavours. Next time I will use probably 2 teaspoons.
The soup cooked on low for 8 hours and then hung out on the keep warm setting of my crockpot while I was grocery shopping.
I also appreciate that there are directions for cooking this soup on the stove.
Recipe from Pinterest; link here: Butternut Squash Soup