Getting back into the swing of things through the fall seasons gets me in the mood to cook for the freezer. Spending a day a month preparing things like soups that I can easily defrost for lunches and dinners that can be pulled from the freezer and provide us with a hearty meal for the evening is something that I look forward to on those days where we have to be out of the house for skating lessons early in the evening.
What’s a Soup Swap?
A soup swap is an idea that I was introduced to by our Moms group, and involved a group of six of us Moms coming together to create a soup to share with each other. Six to eight of us make a litre of soup for everyone coming to the swap. How does it work?
- Get a group of people together
- Determine how much soup everyone is going to make (1L is a good amount, mangeable but enough for a lunch or to be served with a meal)
- Have a place for the group to keep everyone up to date – this helps to get rid of the chance that someone is going to make the same type of soup as another person coming to the swap and can help to finalize the date and other details
- Prepare the soup. I did a test run to make sure it was good (important if you’re trying out a new recipe!)
- Package the soup in jars, freezer bags, ziploc containers or something easy to transport (before you go to the swap)
Tip: Don’t forget to bring a small cooler or insulated bag with you to the swap. This will make sure that the soup stays fresh while you’re there.
Crockpot Recipe: Roasted Butternut Squash Soup with Jalepenos & Bacon
1 large butternut squash
1/2 head garlic
fresh ground pepper
1 can coconut milk
2 c. chicken broth
Tip: You can triple this recipe for enough for 6+ batches of the soup for your own soup swap (though it might not all fit into your crockpot). Our crockpot accommodates this recipe doubled, and I toss one batch on the stove to cook.
Core, chop and place the butternut squash in a roasting dish tossed with olive oil and pepper. Chop the carrots and add with garlic to the roaster. Roast for 30-40 minutes on medium heat.
Add the butternut squash and carrots, garlic, coconut milk and chicken broth to the crockpot. Cook on low heat for four-six hours or high heat for two to three hours.
To serve: Top with cooked bacon and jalapeno slices (to taste).
You’re going to have to smooth out the soup to get the best texture once it’s finished cooking. My favorite way to do this? Use the Breville all in one, the easy to use processer can smooth out the lumps of carrots and squash, bringing all the flavors together. Best of all? I can toss it in the dishwasher when I’m finished and move on to the next project.
The Breville all in one does the job of many, stores easily under the counter and gave me the silky smooth texture that made this soup delicious. From chopping to blending, it’s going to be my go-to through the winter months when it comes to soup (and the holiday baking!) Learn more about the Breville All in One.