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Butternut Squash Soup

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Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 2 cups vegetable stock
  • 4 cloves garlic peeled and minced
  • 1 carrot peeled and roughly chopped
  • 1 Granny Smith apple cored and roughly chopped
  • 1 medium butternut squash peeled, seeded, and diced
  • 1 white onion peeled and roughly chopped
  • 1 sprig fresh sage
  • 1/2 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 1/8 tsp cayenne
  • pinch ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk unsweetened
  • optional garnishes: extra coconut milk, pumpkin seeds, smoked paprika, etc...

Instructions
 

  • Add vegetable stock,garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne,cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.
  • Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full of a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
  • Serve warm, topped with your desired garnishes.
Keyword Apple, Butternut Squash, Carrots, Coconut Milk, Garlic, Onion, Vegetable Stock