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Crock-pot Butternut Squash Soup

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 bayleaf 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!