Crock Pot Gold And Green Banana Squash Soup Recipes

Steps:

• Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
• Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
• Add hot sauce if desired.
• Ladle soup into bowls and sprinkle with chopped chives.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
• In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
• Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Steps:

• Use white part of leek. Wash well and chop into fine pieces.
• Wash and trim squash and chop into medium pieces.
• Heat oil in skillet over medium heat. Add leek and saute until translucent.
• Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
• Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
• Add artichoke puree and mix well.
• Pour soup(careful!) into processor/blender and process into coarse puree.
• Serve hot with cheese on top.
• NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.

Steps:

• Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
• Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
• Puree soup in the pot with a hand blender until smooth.

Steps:

• Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.