Slow Cooker Butternut Squash Soup

Our last butternut squash soup recipe was so popular we decided to give you another one.  This one comes from Big Sky Vernon’s Group-X Manager, Anne Crone.  She told us that even her kids love this one, so give it a try!  If you missed our first recipe, check it out here: https://bigskyfitness.com/butternut-squash-soup/

Slow Cooker Butternut Squash Soup

If you love butternut squash soup, bookmark this recipe because it’s guaranteed to be a keeper.  It’s rich, creamy, and full of delicious butternut flavor.  It’s also naturally vegan and gluten-free.  With sweater weather upon us, this makes the perfect lunch or “warm my bones up after the football game” meal.

PREP TIME: 15 MINS COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS 15 MINS

INGREDIENTS:

2 cups vegetable stock

2 cloves garlic, peeled and minced  (I use more…  love my garlic!)

1 carrot, peeled and diced

1 Granny Smith apple, cored and diced

1 medium (uncooked) butternut squash, peeled, seeded and diced

1 sprig fresh sage

1 white onion, diced

1/2 teaspoon salt, or Goya Adobo Seasoning

1/4 teaspoon freshly-ground black pepper, or more to taste

1/8 teaspoon cayenne, or more to taste

a pinch of ground cinnamon and nutmeg

1/2 cup canned coconut milk

optional garnishes: extra coconut milk and/or a sprinkle of red pepper flakes

DIRECTIONS:

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

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.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

YUMMY!!!!