Halloween is just a few short days away but at our house the festivities have already started. Baby Girl has eaten her own body weight in candy from all the parties and trunk-or-treats already.
‘Tis the season?
So… for that reason, I’ve teamed up with Lindsey of LK Cooking to bring you a Halloween dinner that’s healthy enough you can totally justify sneaking a treat (or two, or ten) out of the Halloween stash.
That’s not even the best part about this soup, though. The BEST part is that you can cook the soup in your crockpot! So whether you throw it in to have it done before trick-or-treating or have it going low and slow during, that’s totally up to you. Either way, you end up with a delish piping hot bowl of soup.
How dang festive is this gorgeous soup, though? For real?
Lindsey knows her way around food. She is a personal chef based out of Utah and has a real passion for teaching others about cooking and food prep.
She is like the girl version of Gordon Ramsay except way cuter and younger and funnier and better in every way. Here’s a warning for ya’ll though: if you hire Lindsey to cook for you, you WILL fall in love with her… your kids will fall in love with her… before you realize it she’ll be part of your family and you’ll be taking her to Disneyland with you.
Seriously, take this chick to Disneyland. She’d totally cook for you there.
If that’s not enough to convince you, you may as well take a crack at her Butternut Squash Soup recipe and see how it goes from there. It is SO satisfying and crazy good.
She left some of this soup for me at my house and I’ve eaten it for lunch almost every day and I’m still craving it. It’s got fresh sage and coconut and CINNAMON AND NUTMEG. My favorite spices of all time. This stuff is awesome.
- 2 cups vegetable stock (chicken stock works in a pinch)
- 2 cloves garlic, peeled and minced
- 1 carrot, diced
- 1 tart apple, cored and diced
- 1 butternut squash (3-4 lbs), peeled, seeded and diced
- 3-4 fresh sage leaves (or 1 teaspoon dried)
- 1 white onion, diced
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon white pepper, or more to taste (black pepper works in a pinch, but the black specks take away from the beautiful color of the soup)
- 1/4 teaspoon cayenne, or more to taste
- Pinch of ground cinnamon and nutmeg
- 1 cup canned (unsweetened) coconut milk, plus more to achieve desired consistency
- garnishes: parmesan shavings, extra coconut milk and a sprinkle of paprika
- Add stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine.
- Cook for 6-8 hours on low, 4-5 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Add additional coconut milk until the soup is as thick or thin as you like, up to one whole can. Taste, and season with additional salt, pepper and cayenne if needed.
I can’t wait to team up with Lindsey again. Maybe she’ll bring me more soup.