10/22/2025
It’s a slow cooker butternut squash soup!
INGREDIENTS:
1 medium yellow onion, chopped
2 cups chopped carrot
2 cups chopped sweet crisp apple, such as Honeycrisp
6 cups chopped butternut squash
2 cloves garlic
2 teaspoons kosher salt
1/2 teaspoon turmeric
1 teaspoon ground cinnamon
1 quart vegetable stock, or chicken stock if not vegetarian/vegan
TO ADD AT THE END:
1 cup canned coconut milk
1 tablespoon apple cider vinegar
INSTRUCTIONS:
Add the onion, carrot, apple, butternut squash, garlic, 1 ½ teaspoons salt, turmeric, cinnamon and stock to a 6-quart slow cooker. Do not add the coconut milk — that will be added at the end.
Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the butternut squash is very tender.
Uncover and add the coconut milk or cream and ½ teaspoon salt. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
Add the apple cider vinegar, stirring to combine. Taste and add additional salt if desired. Serve with any toppings you like.
(https://realfoodwholelife.com/recipes/crockpot-butternut-squash-soup-with-apple/ )
