Crock-pot Butternut Squash Soup

Gluten Free, Vegan, Vegetarian, Dairy Free, Super Nutritious, and Wholesome Autumn Comfort in a bowl.

This is my FAVORITE butternut squash soup recipe, because of its Simplicity, but mostly its creamy deep fall flavors.

➡️ Did you know:

Just one cup of butternut squash contains around 7 grams of fiber, which can help maintain a healthy digestive tract by supporting healthy bacteria in the gut.

Thanks to its high antioxidant content, butternut squash has anti-inflammatory effects, helping to reduce risks of inflammation.It also contains about 17 percent of our RDA of manganese, which means butternut squash can help maintain healthy calcium absorption within our body.

Butternut squash contains nearly half of our daily dose of vitamin C (hello glowing skin!), vitamin C also takes part in the production of collagen, which is important for building bone mass.

There are many minerals found in this squash, such as iron, folate, and zinc, that all contribute to bone health as well as overall health.

Put this on your Fall *must make* list!Makes 5-6 servings

Ingredients:

• 3 cups vegetable stock
• 2-3 cloves garlic, minced
• 1 medium apple, cored and quartered
• 1 medium (about 3-4 lbs) butternut squash, peeled, seeded and chopped
• 1 red, or yellow onion, diced
• 2” nob of fresh ginger, peeled and sliced
• 1 bay leaf
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• sea salt and pepper, to your taste (about 1/4-1/2 tsp each)
• 1 (15 oz) can coconut milk
• fresh thyme, to garnish

Instructions:

Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker.

Toss gently to combine ingredients well.

Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours.

Remove and discard the bay leaf then stir in the coconut milk.

Blend the soup until smooth (I love to use my immersion blender for this.)

Garnish with fresh thyme and serve warm.

Enjoy!

❤Rachel

Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker. Toss gently to combine ingredients well.Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours. Remove and discard the bay leaf then stir in the coconut milk.Remove and discard the bay leaf then stir in the coconut milk. Blend the soup until smooth (I love to use my immersion blender for this.) Garnish with fresh thyme and serve warm. Enjoy!

Crock-pot Butternut Squash Soup

October 26, 2018

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 3 cups vegetable stock
• 2-3 cloves garlic, minced
• 1 medium apple, cored and quartered
• 1 medium (about 3-4 lbs) butternut squash, peeled, seeded and chopped
• 1 red, or yellow onion, diced
• 2'' nob of fresh ginger, peeled and sliced
• 1 bay leaf
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• sea salt and pepper, to your taste (about 1/4-1/2 tsp each)
• 1 (15 oz) can coconut milk
• fresh thyme, to garnish

Instructions

1. Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker.
2. Toss gently to combine ingredients well.
3. Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours.
4. Remove and discard the bayleaf then stir in the coconut milk.
5. Blend the soup until smooth (I love to use my immersion blender for this.)
6. Garnish with fresh thyme and serve warm. Enjoy!

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