Crockpot Butternut Squash & Apple Soup

Servings: 6 – 8 bowls

Ingredients:

• 2 cups vegetable or chicken broth
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium butternut squash, peeled and diced
• 1/4 tsp. dried sage
• 1 small white or yellow onion, diced
• 1/2 tsp. salt, or more to taste
• 1/4 tsp. black pepper, or more to taste
• 1/8 tsp. cayenne, more if you like it spicy
• Pinch of ground cinnamon and nutmeg
• 1/2 cup light canned coconut milk, plus more to serve

What You’ll Need:

• A large crockpot
• Food processor or immersion blender
• Soup bowls and spoons for serving

Preparation

• Add your vegetable broth, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg all into the slow cooker and toss it all up to combine.
• Cook for 6-8 hours on low or for 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
• Stir in your coconut milk.
• Use an immersion blender to puree until your soup is silky smooth, or, pour into a food processor or blender – careful, it’s hot!
• Taste and season with additional salt, pepper and cayenne if needed.
• Swirl a little extra coconut milk into each bowl to serve.

Your smile-worthy soup is ready to enjoy. Go coconuts!