Butternut Squash Soup

 

Butternut Squash Soup

Ingredients: 

·      butternut squash large

·      2-3 carrots (full size or equivalent baby carrots) 

·      1 yellow onion 

·      1 large apple

·      2 large yukon gold potatoes 

·      1 can coconut milk 

·      4 cups vegetable stock 

·      4 cloves garlic

·      1 tsp salt

·      ¾ tsp pepper,

·      1/8 to ¼ tsp cayenne

·      ½-3/4 tsp cinnamon

·      ½-3/4 tsp nutmeg 

 

Directions: 

·      Wash, peel, and chop vegetables and fruit into small chunks. Add all ingredients into a crockpot or large pot except the coconut milk. 

·      You can cook this on high for 3-4 hours or slow cook it on low for 6-8 hours (I recommend slow cooking it, personally.) 

·      After the desired cooking time has passed and ingredients are a nice, soft texture, remove from heat and add the coconut milk.

·      Use an immersion blender or pour soup mixture into a blender and blend till desired consistency. 

·      Pour into serving bowls and enjoy!