Roastie Butnut Soup! Yay!
You will need:
2 – pears
1 – apple
1 – butnut squash, roasted (duh)
3 slices of bacon (yum)
3 – carrots
1 – sweet Vadalia onion
1 – cup of milk (I used Goat’s Milk but I’m sure Cow would suffice)
1 – bouquet garni of fresh sage, thyme, rosemary and a cinnamon stick
Fry the bacon in the bottom of the slow cooker (chopped into tiny bits). Corsely chop everything else up, and add to the cooker once bacon is browned. Cover with water. Submerge bouquet garni (herbs tied up in cheese cloth) under the liquid. Boil away on high for a few hours, then switch to low. (I usually leave on low overnight, but this makes the liquid completely disappear, so I suggest no more than 4hrs.)
Add milk at end, and sea salt to taste (I add loads cause I’m a sea salt addict).
Then whiz it all up with a hand-whizzer.
Serve with a dollop of sour cream, labne, or creme fraiche on top.
Enjoy,
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