Slow Cooker Butternut Squash Soup
| Prep Time |
| 20minutes |
| Cook Time |
| 4 hours |
|
|
Ingredients
1
butternut squashpeeled and cubed
4
carrotsmedium size, peeled and cut into thirds
1
granny smith applelarge size, peeled, cored, cut into quarters
1/2
yellow onionpeeled, quartered
1
yellow potatopeeled, cubed
1box
vegetable stockaprox 900ml
1tsp
cumin
1tsp
tumeric
1tsp
ginger
1tsp
saltto taste
1/2tsp
pepperto taste
1/4cup
evaporated milkor milk, cream, coconut milk, etc
Instructions
-
Place all peeled and chopped vegetables in slow cooker
-
Pour vegetable stock over vegetables
-
Add spices/seasonings on top
-
Cover and cook on HIGH 3-4 hours or LOW 6 hours
-
When vegetables are fork tender, use immersion blender to puree vegetables in the slow cooker.
-
Add cream or milk and blend well until your desired creaminess.
-
Replace lid and turn slow cooker to KEEP WARM until ready to serve
Recipe Notes
Left overs will freeze wonderfully in individual serving sizes perfect for work or school. YUM!