The squash season seems to never end and I LOVE IT!!!
A few days ago I decided to make butternut squash soup, but I didn’t want to cook it on the stove. So, slow cooker butternut squash soup it was.
Here is my recipe and I must say, it would be an excellent appetizer for Christmas dinner!
- Butternut squash
- Granny smith apple
- Yellow onion
- 3 to 4 carrots
- 2 cups of vegetable broth
- 1/2 cup of coconut milk
- Salt & Pepper
- Ground Sage
- Slow cooker
- Hand Blender or Blender
Step 1: Take out the slow cooker and clean it.
Step 2: Chop up everything from butternut squash to carrots and toss them in the slow cooker.
Step 3: Add the vegetable broth, nutmeg, cinnamon, salt, pepper, and ground sage to the slow cooker and mix it.
Step 4: Set the slow cooker on high for 4 hours.
Step 5: After the 4 hours, use a hand blender (if you don’t have one, use a regular blender) to blend all of the ingredients together, and pour in the coconut milk.
Step 6: Enjoy the delicious greatness!