Slow Cooker Butternut Squash Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Garlic

  Raw

  1 cloves, minced or 3g

• Carrots

  Raw

  1 medium or 61g

• Apples

  With skin

  1 medium or 182g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Onions

  Raw

  1 medium or 110g

• Sage

  Spices, ground

  1 tbsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

Directions

1. Add vegetable stock, garlic, carrot, apple, butternut squash, onion, sage, salt, cayenne, cinnamon, and nutmeg to a slow cooker. Toss to combine.
2. Cook for 6-8 hours on low, or 3-4 hours on high, until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.
3. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in two batches into a traditional blender, and purée until smooth, being very careful when working with the hot liquid. Taste and season with additional salt, pepper, and cayenne, if needed.
4. Serve warm and enjoy!

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