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Slow Cooker Butternut Squash Soup Recipe

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This recipe for Slow Cooker Butternut Squash Soup, by , is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chris McLain


2 c. vegetable stock
2 cloves garlic, minced
1 carrot, peeled and diced
1 Granny Smith apple, cored & diced
1 medium butternut squash, peeled, seeded & diced
1 sprig fresh sage
1 white onion, diced
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne
Pinch cinnamon & nutmeg
1/2 c. coconut milk

Add vegetable stock, garlic, carrot, apple, squash, sage, onion, salt, pepper, cayenne, cinnamon & nutmeg to a slow cooker. Toss to combine. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth. (You can also transfer the soup in batches and puree with a traditional blender, but be very careful when working with hot liquid.) Serve hot and garnish with extra coconut milk or cayenne.




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