Easy Butternut Squash Soup Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

4 cups Butternut Squash (approx. 1 large butternut squash)

1 large cored (peeled and chopped granny smith apple, or 2 small)

6 cloves garlic

1 cup chopped carrots

1 medium chopped white onion

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 teaspoons sea salt (to taste)

1 teaspoons freshly ground black pepper (to taste)

4 cups vegetable broth

1 sprig fresh thyme

2 13.5 oz cans of full-fat coconut milk

Directions

Peel and chop the butternut squash, apples, garlic, carrots and onions. Everything should be about 1-inch pieces.

Combine

In the slow cooker and butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth and the sprig of thyme.

Cook

Cover and set to for 4 hours on high.

Blend

With an immersion blender, blend until smooth. If you don't have an immersion blender. You carefully pour into a regular blender.

Blend

Fill blender half way. Place a towel over the top of the blender. Start the blender on the lowest speed and gradually increase the speed.

Stir

Add the coconut milk to the soup and stir.

Nutrition

• Serving Size: 1 g
• Calories: 353 kcal
• Total Fat: 24 g
• Saturated Fat: 21 g
• Unsaturated Fat: 1.4 g
• Sodium: 2729 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 6 g
• Total Sugars: 13 g
• Protein: 5 g