Description
A delicious and easy recipe for butternut squash soup made in a crock pot, perfect for a comforting meal.
Ingredients
- 1 large butternut squash, peeled and diced
- 1 cup shredded carrots
- 2 cups chicken stock
- 1 medium onion, diced
- 1 large green apple, peeled and chopped
- 3 cloves minced garlic
- 1 tablespoon fresh sage, or 1/4 tsp. dried sage
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- 14 ounces coconut milk
Instructions
- Prepare the butternut squash by peeling and dicing it.
- In the crock pot, combine the diced butternut squash, shredded carrots, chicken stock, diced onion, chopped apple, minced garlic, sage, salt, pepper, and red pepper flakes.
- Stir the ingredients together until well mixed.
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the squash is tender.
- Once cooked, add the coconut milk and blend the soup until smooth using an immersion blender or a regular blender.
- Serve warm and enjoy!
Notes
- This soup can be made vegan by using vegetable stock instead of chicken stock.
- For added flavor, consider garnishing with fresh herbs or a drizzle of coconut milk before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American