This flavorful soup tastes like autumn. It is incredibly filling and goes beautifully with a side salad. Perfect for those chilly days. That it’s simple to make and freezes wonderfully for leftovers are just bonuses!
Ingredients
2 cups vegetable stock
4 cloves garlic, peeled and minced
1 carrot, peeled and roughly chopped
1 Granny Smith apple, cored and roughly chopped
1 medium (about 3-4 lbs.) butternut squash, peeled, seeded and diced
1 white onion, peeled and roughly chopped
1 sprig fresh sage (or ½ tsp ground sage)
½ tsp salt
¼ tsp freshly-ground black pepper
1/8 tsp cayenne
pinch of ground cinnamon and nutmeg
½ cup canned (unsweetened) coconut milk
optional garnishes: extra coconut milk, smoked paprika
Instructions
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to 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 puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed. Serve warm, topped with your desired garnishes.
Adapted from Gimme Some Oven at: https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/ (stovetop instructions are available at the link)