Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

8 Servings 240 min Cook

Macros/Serving: 78 Calories


2 Cup Vegetable Broth
1 Tsp Garlic
1 Medium raw Carrots
1 Medium apple Apple
3 Cup, cubes Squash
1 Medium (2-1/2" dia) Onions
1 Tbsp Sage
1/4 Pinch Cayenne Pepper
1 Tsp Salt
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Cup Coconut Milk


Add vegetable stock, garlic, carrot, apple, butternut squash, onion, sage, salt, cayenne, cinnamon, and nutmeg to a slow cooker.

Toss to combine

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.

Stir in the coconut milk

Use an immersion blender to purée the soup until smooth.

(Or you can 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

Serve warm and enjoy!


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