BUTTERNUT SQUASH SOUP

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BUTTERNUT SQUASH SOUP

I have never made butternut squash soup before but this was amazing! Adding the apple was perfect. I will make this again…Thank You

INGREDIENTS

• 1 Granny Smith apple, cored and roughly chopped
• 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
• 1 white onion, peeled and roughly chopped
• 1 sprig fresh sage
• pinch of ground cinnamon and nutmeg
• 1/2 cup canned (unsweetened) coconut milk
• optional garnishes: extra coconut milk, smoked paprika, or see more ideas above
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 cups vegetable stock
• 4 cloves garlic, peeled and minced
• 1 carrot, peeled and roughly chopped
• 1/8 teaspoon cayenne

INSTRUCTIONS

SLOW COOKER INSTRUCTIONS:

1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.
2. 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.  Remove and discard the sage.  Stir in the coconut milk.
3. 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, being extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
4. Serve warm, topped with your desired garnishes.

STOVETOP INSTRUCTIONS:

1. Add vegetable stock, garlic*, carrot, apple, butternut squash, sage, onion*, salt, pepper, cayenne, cinnamon and nutmeg a large stockpot.  Toss to combine.
2. Cook on medium-high until the mixture reaches a simmer.  Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
3. Remove and discard the sage.  Stir in the coconut milk.
4. 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, being extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
5. Serve warm, topped with your desired garnishes.
6. Enjoy!

Recipes adapted from : foodnetwork.com