Slow Cooker Butternut Squash Soup

Ingredients

• 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

Directions

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!