Slow Cooker Butternut Squash Soup

 

Crockpot Cooking

Slow Cooker Butternut Squash Soup

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Ingredients

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

  • 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
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • (optional garnishes: extra coconut milk and cayenne)

Directions

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.
  2. 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.
  3. Stir in the coconut milk.
  4.  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 very careful when working with the hot liquid.)  We use the KitchenAid 3 speed Hand Blender Click Here
  5. Taste, and season with additional salt, pepper and cayenne if needed.
  6. Serve warm, with optional garnishes if desired.
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