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Instructions |
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Wash and dry the squash and place it in the slow cooker with 2 Tbsp water. Cover and cook on low until the squash is tender - 7 - 9 hours. When it's done (easily pokes with a wooden skewer), remove and cool - leave liquid in slow cooker.
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peel and chop the onion. Saute over medium heat in the olive oil. Set aside.
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Slice squash in half lengthwise. Use a spoon to scrape out the seeds and strings. Discard. Scoop out the cooked flesh and discard shell. In a food processore, puree half the squash with 1/2 the onion and about 2 C of broth. Pour puree into the slow cooker and stir to dissolve any carmelized squash juices stuck to the bottom. Puree the remaining squash and onion with remaining 2 C broth and add to cooker. Add the brown sugar and season with S&P. Cover and cook on high until the soup is hot (about an hour).
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Taste and correct the seasonings, if needed. Serve the soup hot, topped with a dollop of sour cream, yogurt or creme fraiche and add a few toasted pumpkin seeds (pepitas).
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Suggestions |
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sour cream, plain yogurt, or creme fraiche; pinch of cumin seeds or pepitas, toasted in dry skillet over med. heat.
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Originally Submitted
11/12/2007
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