Perfect for those long nights that are rolling in.
This is a slow cooker dish, however it can be easily made within 2 hours.
As this recipe is slow cooked it took around 8 hours.
Equipment;
Chopping
Board
Knife
Slow cooker
Blender
Spatula
Ladle
Baking Tray
Parchment paper
Ingredients;
This creates 4/6 servings
1 Whole Butternut squash - Peeled and cubed
2 Large Sweet potatoes - Peeled and cubed
2 Celery Bunches - Sliced
250 ml Double cream
Salt and Pepper - to taste
2 tsp Paprika
1 tbsp Honey
2 tsp Parsley plus some to garnish
100ml Water
Croutons
2 Ciabatta breads - Or bread of your choice
Olive oil
Oregano
Parsley
To start with, peel and cube everything. I highly recommend saving your potato skins and squash seeds, you can roast them off and make a quick snack.
Place everything but the double cream into your slow cooker and either place on low for 8 hours or high for 4 hours.
Every few hours go and mix the vegetables round. About 20 minutes before you are ready to eat turn the oven to 180C and roughly tear your ciabatta bread up.
Place the pieces on the baking tray with parchment paper and drizzle with olive oil and sprinkle over your herbs. Pop them in the oven for around 10 minutes and check, if your prefer crispy croutons leave in for longer.
When everything is very soft put everything into the blender, this includes the cream. If your blender is on the smaller side pour everything into a big bowl first, then add it to the blender, blend then pour back into the slow cooker. Whilst doing this add our cream in stages.
Pour it back into the slow cooker and turn the cooker off. Ladle into your bowls and serve with the croutons and parsley garnish. Enjoy!
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