This soup tastes better than it looks. Sort of like split-pea’s tropical cousin.
I have a 1 1/2 Quart Slow Cooker that I dearly love; because I can fill it up with soup ingredients in the morning, then head out to the gym or to run errands and return to hot soup for lunch.
Sometimes the recipe is tried and true. But often, it’s what’s in the house. Like my Almost Tropical soup. Does butternut squash grow in the tropics? I’m thinking no. But here’s the soup.
- 2 plantains, sliced
- 1/2 butternut squash, cubed
- 2 cups chicken stock
- 10 oz can of coconut milk or crushed pineapple
Put first three ingredients into the slow cooker, set to low. Leave for about six hours. Add coconut or pineapple. Puree with an immersion blender. Reheat if necessary.
Add any spice you like. I’m partial to ginger. But cumin and garlic work too.