Slow Cooker Butternut Squash Soup Directions & VIDEO
Directions:
In a slow cooker, combine vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne pepper, cinnamon, and nutmeg. To combine, toss everything together. Cook on low for 6-8 hours or high for 3-4 hours or until the squash is totally soft and mashes easily with a fork. Incorporate the coconut milk. Purée the soup with an immersion blender until smooth.
(Alternatively, transfer the soup in two batches to a conventional blender and purée until smooth, taking care not to overheat the liquid.) Season with more salt, pepper, and cayenne pepper to taste.
Serve warm, with any desired garnishes.
How to Video:
Via Gimmesomeoven Slow cooker butternut squash Soup
Need a dessert?
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Enjoy your Meal!