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Butternut Squash Soup

BUTTERNUT SQUASH SOUP – SLOW COOKER

Made with butternut squash, some vegetables, stock, and a few spices, this soup is perfect for a cold winter day and is just as enjoyable on any day.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Servings 6
Calories 206 kcal

Equipment

  • Slow Cooker
  • STICK BLENDER

Ingredients
  

  • 2 lb Butternut Squash peeled & diced
  • 1 White Onion roughly chopped
  • 2 Carrots peeled & sliced
  • 1 Apple cored & diced
  • 2 Cloves Garlic chopped
  • 3 Cups Vegetable Stock
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Cayenne
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1 Sprig Fresh Sage
  • 1 Cup Coconut Milk
  • Coconut Milk for Garnish
  • Cayenne for Garnish

Instructions
 

  • Add the prepared butternut squash, onion and garlic to the slow cooker pot and pour in the vegetable stock.
  • Next add 1 tsp each of salt, pepper, cayenne, cinnamon and nutmeg, mix together to combine, add the sage.
  • Cover with the lid, and cook on high heat for 4 hours, or until all the vegetables are tender.
  • Remove the sage sprig and discard, add the coconut milk and stir.
  • Blend using a stick blender until smooth, or transfer to a food processor and puree.
  • Transfer into soup bowls and garnish with coconut milk and cayenne.