I love my crockpot! Here’s a lovely recipe for fall that uses butternut squash and adds a little coconut milk to make it extra satisfying in cool weather.
1 onion, diced
2 cloves garlic, minced
1/4 inch piece of ginger, minced
1 cup of dried lentils, rinsed
2 lbs butternut squash, peeled, seeded and chopped (save the seeds to roast in the oven!)
1 tsp. curry powder
1 tsp. ground cumin
1 can coconut milk
4 cups vegetable broth
Optional: dash of cinnamon and/or cardamom, if you like your soup a tiny bit sweet and spicy
1 tsp. salt (or to taste)
Add all of the ingredients to the crockpot except the salt and cook on low, covered, for 7 – 8 hours or until the squash and lentils are cooked through. Add salt to taste. If you have an immersion blender, you can blend some or all of the soup into a creamy consistency.