Easy, creamy and full of flavor, this butternut squash soup is perfect for fall.
2 cups vegetable broth
2 cloves garlic, peeled and minced
1 shallot, diced
1 carrot, peeled and diced
1 granny smith apple, cored and diced
1 medium butternut squash, peeled, seeded and diced
1/2 teaspoon dried sage
1 yellow onion, diced
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup canned full fat coconut milk
Topping: coconut milk, pepitas, and paprika
Add vegetable stock, garlic, shallot, carrot, apple, butternut squash, sage, onion, sea salt, pepper, cayenne, cinnamon, and nutmeg to a large slow cooker and toss to combine.
Cook for 4-5 hours on High or 7-8 hours on Low, or until the squash is completely tender. Add the coconut milk and stir to combine.
Use an immersion blender to puree the soup until very smooth (or transfer to a kitchen blender, in batches).
Season to taste with additional sea salt, pepper, or cayenne, as needed.