My Grandmother's Recipe: Mable’s Super Simple Squash Soup

My grandmother tells the story of being the first in her neighbourhood to own a slow cooker. It was the wonder of the neighbourhood, and the soups and stews it produced became the requested favourite at every pot luck of family and friends. This soup was the classic fall offering and was a real winner with everyone.

Whatever size of slow cooker you have will work. The trick of this recipe is the slow-cooking itself which brings out all the flavour. Few ingredients - great flavour. It’s a very forgiving recipe. Simple.

All you need is:

• Squash (any kind, butternut is great)
• Sweet potatoes and/or pumpkin
• Stock
• Coconut milk
• Cumin

Fill the slow cooker with any combo of chopped (and peeled), squash (acorn, butternut, delicata, buttercup, any kind really), pumpkin and sweet potatoes. A combo of these works best for flavour. Don’t worry about the ratio of each, just fill the slow cooker. Shut the lid, slow cook for 4-5 hours.

Once cooked through (you’ll know when cause the whole house will smell great), add any kind of stock you prefer (veggie or chicken both work well) directly into the slow cooker. Use an immersion blender to puree the whole thing. Keep adding broth/water until you get your desired consistency. Then, add 1 can of coconut milk and a healthy dose of cumin powder to your liking, and stir it in. Warm through.

Done!  Enjoy!!