#1,674: Slow Cooker Butternut Squash Soup

This recipe is super simple, especially if you purchase the pre-diced butternut squash at the grocery store.  Yes, it's not necessarily as fresh that way, but man does it cut down on the prep time.  Anyone else hate peeling and dicing squash?!?!  This is not my favorite soup, but it is good.  It's a little sweet with the onion and the apple so personally I think it makes a good quick breakfast, or would be even better with a little salt like bacon.  :)  

2 cups vegetable stock

2 cloves garlic, peeled and minced

2 carrots, peeled and diced

1 Granny Smith apple, cored and diced

1 medium (uncooked) butternut squash, peeled, seeded and diced

1 sprig fresh sage

1 white onion, diced

1/2 teaspoon salt, or more to taste

1/4 teaspoon freshly-ground black pepper, or more to taste

1/8 teaspoon cayenne, or more to taste

pinch of ground cinnamon and nutmeg

1/2 cup canned coconut milk (I used almond milk)

(optional garnishes: extra coconut milk and cayenne)

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash and carrots are completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  Taste, and season with additional salt, pepper and cayenne if needed.  Serve warm, with optional garnishes if desired.