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Butternut Squash Soup-Slow-Cooker Recipe

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This recipe for Butternut Squash Soup-Slow-Cooker is from Marie Elena & Jim's Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
4lbs butternut squash, peeled and cubed
1 small yellow onion, diced
2 Honeycrisp apples, peeled and diced
1 Tbsp curry powder
4 garlic cloves, minced
¼ tsp cayenne pepper
2 tsp kosher salt
4 cups vegetable or chicken stock
1 (13.5-oz) can full-fat coconut milk
Directions:
Directions:
In the slow cooker pot, combine the squash, apple, onion, garlic, stock, curry powder, salt, and cayenne pepper. Cover and cook on high for 4 hours.
Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes. Add the coconut milk and stir to combine. To serve, ladle into a bowl and top with a drizzle of coconut milk and freshly cracked pepper.
Note: This soup freezes very well!

 

 

 

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