Now that the temperatures are starting to drop (not here in NC, but I feel for my people up north!), I love anything warm and in a soup form. This is one of my favorites because it’s nothing but veggies, but sweet enough to taste like it’s too good to be true.
This is naturally vegan and gluten-free 🙂
I did this in the crock-pot so I could go about the day and it came out great! Total time start to finish = ~4 hours.
What you’ll need:
-2 cups low sodium vegetable stock
-1 medium butternut squash- peeled, seeded, diced
-1 carrot peeled and diced
-1 white onion, diced
-1 granny smith apple, diced
-2 cloves garlic, peeled and diced
-1/2 cup canned coconut milk
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/4 teaspoon cayenne pepper
-Pinch of cinnamon
-Pinch of nutmeg
What you’ll do:
1. Combine vegetable stock, butternut squash, carrot, onion, apple, garlic, coconut milk, salt, pepper, cayenne, cinnamon, and nutmeg in a slow cooker.
2. Cook for 3-4 hours on high until the squash is completely tender.
3. Proceed with other daily to-do’s.
4. Use an immersion blender to puree the soup until smooth or transfer batches into a regular blender and pulse until smooth.
Add some spices on top of it if you’d like. My grandfather puts a liquid chili glaze on top of this- its amazing!
You can also watch the quick compilation on my YouTube channel- https://www.youtube.com/watch?v=RsfdcsO-ts8&list=PLShf8WfhReCtkJb43-bz1YytHtXhd025u
Let me know how it comes out!