Crockpot Butternut Squash Soup

 

This is an easy, warming soup using Farmers' Market fall favorites.

Ingredients:

1 medium onion, peeled and chopped

2 medium carrots, chopped

1 medium butternut squash, peeled and chopped (4-5 cups)

1 tart apple, such as Granny Smith, chopped

1/2 teaspoon cinnamon

A pinch of nutmeg, or more if you dare

2 tablespoons maple syrup

2 cups vegetable broth

3/4 cup lite coconut milk

salt and pepper to taste

Hulled pumpkin seeds (optional garnish)

Add all ingredients except coconut milk to the crockpot. Add more stock to cover produce if needed. Cook on high for 3-4 hours or low for about 6 hours until the produce is soft. Add the coconut milk and puree with an immersion blender. You can scoop everything into a regular blender but be very careful. I had hot soup explode everywhere once!