Slow Cooker Butternut Squash Soup
Servings: 2 quarts or so
Ingredients
- 2 cups vegetable stock
- 2 cloves garlic peeled and minced
- 1 carrot peeled and diced
- 1 Granny Smith apple cored and diced
- 1 medium (uncooked) butternut squash peeled, seeded, and diced
- 1 sprig fresh sage
- 1 white onion diced
- ½ tsp salt or more to taste
- ¼ tsp freshly ground black pepper or more to taste
- ⅛ tsp cayenne pepper or more to taste
- pinch ground cinnamon
- pinch ground nutmeg
- ½ cup canned (unsweetened) coconut milk
Optional garnishes
- extra coconut milk
- sprinkle cayenne pepper (or smoked paprika)
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 purée the soup until the smooth. (Or you can transfer the soup in two batches into a traditional blender, and purée until smooth), being very careful when working with the hot liquid.
- Taste, and season with additional salt, pepper, and cayenne, if needed.
- Serve warm, with optional garnishes, if desired. Enjoy!