Butternut squash soup

Slow cooker butternut squash soup

One of my favorite soups for the fall and winter season, I make this every year during the fall and winter season.

Ingredients:

• 3 cups vegetable stock

• 2-3 cloves garlic, minced

• 1 medium apple, cored and quartered

• 1 medium (about 3-4 lbs) butternut squash, peeled, seeded, and chopped

• 1 yellow onion, diced

• 1 tbs of minced fresh ginger

• 2 bay leafs

• 1 tsp ground cinnamon

• 1/4 tsp cayenne pepper

• 1 tsp red pepper flakes (optional)

• Celtic salt and ground pepper, to your taste 

• 1 (15 oz) can coconut milk

• fresh thyme, to garnish

Directions:

1. Add all ingredients except for the coconut milk and fresh thyme to a slow cooker.

2. Stir to combine ingredients then cook for 6-8 hours on low, or on HIGH for 3-4 hours

3. Remove the bay leaves then stir in the coconut milk.

4. Blend the soup until smooth (I love to use my immersion blender) Garnish with fresh thyme and serve warm.

5. Enjoy!