October 8, 2014

Slow cooking 101: Butternut Squash Soup

A typical Tuesday in the McKay house involves me working from home and dashing all over town when school finishes at 3.30pm to fit in all our scheduled activities.

A 2nd grade “science extension program” (so modestly named given that 3D printers are involved) followed by an “Aerial Dance” class (exactly what the name suggests) ensure that dinner is done on our return otherwise it all falls apart.

So from the perspective of a typical “work from home” day in my life, I document here the rationale behind choosing this weeks slow cooker recipe for velvety acorn squash soup.

Step 1 Why THIS soup?

Timing – I’m working from home so I have a brief 5 minute window for taking this handful of ingredients out of my fridge and assembling them before 10am. It cooks over 6 hours on low after which it will switch to the warm setting. How do I feel while I’m working? More relaxed and I can smell our dinner!
Satisfaction – it’s filling, seasonal and made using whole foods which will satisfy us all at the end of our long day.
No Fuss Factor – these ingredients don’t require any browning and go straight into my 5qt ceramic All Clad Slow Cooker.
Texture – my kids and I love the toppings; crispy bacon bits, fried sage leaves, swirls of sour cream or crunchy croutons.
Multi Meal yield – the recipe is more than adequate for my family of four and definitely sufficient for 6, plus leftovers for my “working from home day” lunches it is very appealing.

Step 2 Getting Organized – What do I need?

Seasonal produce – butternut squash was on my grocery list last week and I deliberately sought out a simple recipe. Jamie Oliver’s butternut squash soup provided the base.
Ease – I admit that I chose fresh, pre chopped squash to save time and will do so again.
Staples – I keep a 32oz carton of chicken broth in my pantry.

Step 3 – Making a Meal

Substantial sides – as with most soups, a side of chunky bread works. However we stopped at the toppings because this is substantial.

Step 4 Stocking your Pantry

I keep shelf stable items such chicken broth in my pantry for soups and stews.
Onion, carrot, celery and garlic are always in my refrigerator too.
I grow and use fresh herbs, but keep dried or frozen on hand too.

Prep Time 5 – 10 minutes
Cooking Time 6 hours LOW or 3 hours HIGH
Servings 6

Ingredients

5-6 cups butternut squash, diced
1/2 cup / 1 carrot, chopped
1 cup / 1 small bunch salad/spring onions, chopped
8 whole sage leaves, fresh (1 tbsp dried)
1 tbsp rosemary, fresh (or 1/2 tbsp dried)
3 cups chicken broth
1 cup milk

choice of toppings:

slices of freshly toasted bread, drizzled with olive oil and cubed
1/3 cup pumpkin seeds
8 additional fresh sage leaves, fried
4 rashers of bacon, crispy and crumbled

Place the squash, carrot, salad onions, sage leaves, rosemary, chicken broth and milk into your slow cooker. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Once cooked, blend using an immersion blender until smooth and leave covered until ready to serve.