Dinner Last Night: Slow Cooker Butternut-Apple Soup with Crispy Leeks

Continuing on my dairy-free, and mostly gluten-free journey, I've been seeking out good soup alternatives as the weather gets chilly.  Historically I'd be all about a great cream-based or baked potato soup (yummm!), but, for the time being, I'm shelving those cravings and looking forward to healthier alternatives.  This Butternut-Apple Soup with Crispy Leeks is from the Skinnytaste: Fast and Slow cookbook (which I highly recommend).  It's sooo crazy simple!  You can dress it up or down, I've made it with frozen butternut squash, and apple with skin on it, and a yellow onion - although leeks does elevate it a touch.  All you need is an immersion blender or food processor to blend the final product, and voila!

Ingredients:

2 pounds butternut squash, peeled, seeded, and cubed

1 leek (white parts only), rinsed well and roughly chopped

1 medium Granny Smith apple, peeled and roughly chopped

1 medium carrot, roughly chopped

2 1/2 cups reduced-sodium chicken or vegetable broth*

1/2 cup canned coconut milk

For garnish:

1 tablespoon olive oil

3/4 cup thinly sliced leeks (white parts only), rinsed well

1/8 teaspoon kosher salt

Coconut milk, for drizzling (optional)

*Read the label to be sure this product is gluten-free.

Cooking Directions

For the soup:

Place the squash, leek, apple, carrot, and broth in a slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the squash is soft and cooked through.

Stir the coconut milk into the soup mixture. Puree the soup in the cooker with an immersion blender until smooth (or in a stand blender, in batches).

For the garnish:

Heat a medium nonstick skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with the salt.

To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. If desired, drizzle with a little coconut milk.

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