In the Crockpot: Butternut Squash Soup

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This soup rocked my world this weekend! And got rave reviews from the friends I shared it with, I might add. An extremely simple recipe to create, just gather the ingredients, toss them into the Crockpot and leave it alone for 6-8 hours. At the end, blend it all up into a creamy pot of deliciousness and enjoy! This is the perfect type of meal to prepare the night before, set the Crockpot to ‘on’ before you leave for work and have a hot, delicious, nutritious meal waiting for you around dinnertime.

Recipe:

1 large butternut squash, peeled and cubed

1 large onion, rough chopped

1 can full-fat coconut milk or equivalent amount of homemade coconut milk

1 cup chicken broth

1 apple, peeled and cut into chunks

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

Salt and pepper to taste

Instructions:

Place all ingredients in slow cooker and set to Low. Allow 6 to 8 hours to cook. When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process. Consistency should be smooth and silky.

Season with unrefined sea salt and pepper, and top with a swirl of olive oil or balsamic vinegar. In the photo, I also added a topping of crisp bacon for a little extra protein and green onions for a tasty zing. Injoy!

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One thought on “In the Crockpot: Butternut Squash Soup

  1. Pingback: Seasonal Superfood Spotlight: Butternut Squash | Kitchen Delightenment

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