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Butternut Squash and Masa Soup

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Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You can use any kind of winter squash here—red kuri, kabocha, pie pumpkin, Hubbard, acorn—or a combination of several if you have stray pieces of larger squash in your fridge … they’ll each taste a bit different but they’ll all cook up about the same. Feel free to add a carrot or two, or sweet potato.

Ingredients

  • 1 large (-pound/1.2-kg) butternut squash, peeled, seeded, and cut into large chunks

Method

Morning

Put the squash in the slow cooker with the stock.

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until wilted and golden at the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Scrape into the cooker. Pour

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