Back in California, on a crisp morning last Fall, we were invited to the sweetest little Saturday morning birthday party at a park. She made it a “breakfast” theme and each seat had a little plastic cereal bowl with a built in straw, a box of cereal and little spoons to match. The kids got to decorate their own pancakes and eat them, and the adults noshed on bagels and lox and mainlined Peet’s coffee.
Well, I brought those little bowls home around the same time that I fell in love with this one-pot, instant-pot soup from Skinnytaste. This cookbook of hers is so sticky and coated after a year of constant use, it’s a wonder that the pages even open to my favorite recipes anymore.
The good news is that you no longer need to risk life and limbs to cut butternut squash. I’ll never do that again. Use a 2 lb container of store bought, pre-chunked butternut squash. The leek in this recipe gives it that something special. I put this together today while my kids ate breakfast. When I got back from preschool drop off, I added the coconut milk and used my immersion blender to blend it up. I have a whole jar of the liquid gold in my fridge now. I will typically eat a mug of soup for lunch because it’s easy and I can do it standing while I feed my kids at the counter top.
Oh, and back to those genius bowls. They’re perfect for soup. My children won’t eat this Fall soup without their special bowls, but they will ask for seconds and thirds. Make this, because, October, and don’t be surprised when it becomes an easy stand-by on rotation in your home.
Slightly adapted from Skinnytaste’s Fast and Slow cookbook
2 lbs pre-cubed butternut squash
1 granny smith apple, cored and cubed
2 carrots, peeled and chopped
1 leek, white parts only, roughly chopped (be sure to scrub the grit hiding inside first)
2 tsp better than bouillon chicken
2 cups of water
1/2 cup of coconut milk
Add all of the vegetables, BTB and water to your Instant Pot. Set to manual for 15 minutes. Natural release or quick release. Add coconut milk. Use your immersion blender to blend it til smooth. If you don’t have one, order one (because it’s sooo great for IP recipes like this) or transfer carefully to a blender and blend until smooth.
This whole process can be accomplished in the crockpot on high for 4 hours, and then blended within.
Serve in mugs. Serve children in little bowls with straws. Enjoy!