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!

Ingredients:

Butternut squash
Granny smith apple
Yellow onion
3 to 4 carrots
2 cups of vegetable broth
1/2 cup of coconut milk
Nutmeg
Cinnamon
Salt & Pepper
Ground Sage

Tools:

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!