Creamy Crockpot Butternut Squash Apple Soup
 
Prep time
Cook time
Total time
 
This crockpot butternut squash apple soup has sweet butternut squash and apple, spicy ginger and cayenne, earthy sage, and creamy coconut milk.
Author:
Serves: 6 servings
Ingredients
  • 2 cups butternut squash, peeled, seeded and diced, (fresh, pre-cut, or frozen all work)
  • 2 carrots, peeled and diced
  • 2 granny smith apples, peeled, cored, and diced
  • 4 cloves garlic, peeled
  • 1 white onion, peeled and chopped
  • 1 quart low-sodium chicken stock, (or vegetable stock to keep it vegan)
  • 1 sprig fresh sage, (3-4 leaves)
  • 1 tsp each salt and pepper
  • ⅛ tsp cayenne pepper
  • Pinch each of ground ginger, nutmeg, and ground cinnamon
  • 1 can coconut milk
Instructions
  1. Add all ingredients except the coconut milk to a slow cooker, and cook on low for 6-8 hours, or on high for 3-4, (it's a forgiving soup).
  2. Stir in the coconut milk, and blend the soup until smooth and creamy either using an immersion blender or transferring the soup in batches to a standing blender.
  3. Serve with warm crusty bread :)
Recipe by Ally's Cooking at https://allyscooking.com/2016/10/29/creamy-crockpot-butternut-squash-apple-soup/