I love cooking with my slow cooker, especially during weeknights when I’m so busy that sometimes it’s hard to put together even a quick meal. With the slow cooker, I can throw all the ingredients in the night before, and have a tasty dish ready for either lunch to bring to work or dinner later. For this dinner, I made a curried butternut squash soup with lime crema served with warm pita bread.
Curried Butternut Squash Soup with Fresh Lime Crema
- 1 butternut squash, peeled and seeded
- Olive oil
- 1 yellow onion
- 16 oz vegetable broth
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp nutmeg
- Salt to taste
- 1 cup sour cream
- Juice of 1 lime
- Fresh cilantro, chopped
Drizzle about a tablespoon of olive oil on the bottom of the slow cooker.
Cut the butternut squash into one inch cubes and quarter the yellow onion. Place into the slow cooker. Add the vegetable broth and spices. Set the slow cooker to low and cook overnight.
Turn off the slow cooker and using a blender puree the butternut squash.
For the fresh lime crema, in a bowl combine the sour cream and lime juice.
To serve, ladle the curried butternut squash soup into a bowl and top with a dollop of the lime crema and garnish with the cilantro.