Butternut Squash and Masa Soup

Name: Butternut Squash and Masa Soup
Ingredients: 4 cups (960 ml) vegetable stock or water; 1 onion, chopped; 1 tablespoon olive oil; Salt and freshly ground black pepper; 2 cloves garlic, chopped; 2 tablespoons masa harina; 1 large (2½-pound/1.2-kg) butternut squash, peeled, seeded, and cut into large chunks

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

Soup
Winter

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