My Family and I enjoyed this comforting soup this weekend. It was easy, quick and delicious!
Contents:
2 cups vegetable stock
Contents:
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, 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
optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)
DIRECTIONS:
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash mashes easily with a fork. Take out the sage. For vegetarians Stir in the coconut milk. Or use 1cup heavy cream
Use an immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches into a traditional blender, and puree until smooth. Add Salt, pepper and cayenne to taste
Serve warm!
