Slow Cooker Butternut Squash Apple Soup
Ingredients
2 cups of vegetable stock
2 lbs. butternut squash, seeds removed, peeled and cubed
2 medium apples of your choice, peeled, cored and diced
1/2 sweet onion, chopped
2 garlic cloves, minced
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cayenne red pepper
1/2 teaspoon ginger
1 teaspoon curry
1/2 teaspoon coriander
1/2 cup of coconut milk
Garnish:
Fresh apples
Parsley
Crushed red pepper {optional}
Directions
Place all of the ingredients in a slow cooker except the coconut milk and the garnishes and cook on high for 3-4 hours or low for 5-6 hours. Once the soup is done cooking stir in the coconut milk.
Use an immersion blender or a regular blender and blend the soup in batches to your liking.
Garnish with fresh apples and parsley.
