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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Morning

Part of