Slow Cooker Butternut Squash Soup

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It's getting cold outside, time for some warm soup.

  • 6 cups Butternut Squash, cubed
  • 1 granny smith apple, cored & diced
  • 1 carrot, peeled & diced
  • 1 white onion, diced
  • 2 TB minced Garlic
  • 2 cups Chicken or Veggie Stock
  • tsp salt
  • tsp pepper
  • *Optional: 1/8 tsp cayenne
  • Pinch of Nutmeg & Cinnamon
  • After Cooking: cup milk

  1. Add all ingredients except the milk to Slow Cooker and set on low for 6 hours.

  2. When the squash is soft, use an immersion blender to blend until well combined.

  3. Stir in cup milk (coconut or regular).

  4. Garnish with additional Cinnamon, nutmeg, S&P to taste, and Parmesan cheese.

  5. Serve with cheesy bread and a side salad.

  6. Enjoy!

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foodChef Shaynarecipe