Butternut Squash Soup

The snow is upon us and you know what that means? SOUP!

So, my family is a bit weird. My kids will not eat soup. Full stop. My husband and I love it and we make it just for ourselves and eat it for lunch on the regular. In fact, this week, we are having soup and sandwiches for lunch a couple of times this week. I am pairing it with a hot Genoa Salami sandwich with Provolone and tomato slices, which sounds absolutely amazing to me!

This recipe is so easy- it is a dump it and leave it kind of soup in the crockpot. The coconut milk adds a silky texture and a bit of a sweet flavor that I love!

Give this one a try and I know you will love it!

Butternut Squash Soup

It's time to dust off your Crock Pot and simmer some soup!

Print Recipe Pin Recipe

Prep Time 15 hrs

Cook Time 6 hrs

Equipment

• Crock Pot

Ingredients

  

• 2 Cups Veggie or Chicken Stock
• 4 Cloves Minced Garlic
• 1 Each Carrot – Peeled and Chopped
• 1 Each Granny Smith Apple – Cored, Peeled and Chopped
• 1 Each Butternutsquash – Peeled and Chopped
• 1 Each Onion – Peeled and Chopped
• 1 Each Sprig Fresh Sage
• Salt and Pepper To Taste
• Pinch of Cinnamon
• 1/2 Cup Canned Coconut Milk

Instructions

 

• Add everything except the coconut milk into the Crock Pot.

  Cook for 6-8 hours on low, 4 hours on high.

  Remove sage.

  Stir in the coconut milk (This is the magic ingredient!)

  Use a blender to puree until smooth.

Notes

Adapted from Gimme some Oven: Gimmie Some Oven