Recipe: Slow Cooker Squash Soup

In keeping with the unseasonably cold temps for the American South this week, the only thing my cold little shivering (very whiny and uncomfortable) body wanted was hot, hot soup. Sweet soup, spicy soup, hearty and wonderful soup to eat, while I looked out the window every 12 minutes to see if the ice had somehow disappeared.

I made several more notes, in addition to my earlier list of things to have on-hand, ALWAYS:

Never keep shoes that develop a tiny hole no one can see. The icy sidewalk knows.

Wear a jacket when walking the dog, even if you’re only going down the street. Seriously, Whitney. Wear a jacket. Every time you go outside in an ice storm.

Don’t take the offer of free firewood for granted.

Psychotically charge your phone, lest you become stuck in your own car for 12 hours.

(Make a separate list of things to ponder for 12 hours, lest you ever have that need.)

Make more soup.

Squash Soup:

  • 1 zucchini
  • 1 squash
  • 1 Acorn squash
  • Really, you can use any squash combination you like.
  • Vidalia onion
  • 4 garlic cloves
  • coconut milk
  • salt and pepper

When I use my crock pot, I make sure to layer the ingredients, so the onions and garlic are closer to the hottest surface while they cook. In my head, at least, this makes up for not sautéing them first.


Chop squashes and cover with coconut milk.

Add spices and cook on low for eight hours.


Finally, I used the immersion blender to make this a thick, creamy soup.

Upshot: I had the most delicious dreams, while this cooked all night. : )

Keep warm, y’all.


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