Butternut Squash Soup
A cloudy, rainy day perfect for soup. ๐ง๐ฉ๐ปโ๐ณ๐๐ฝa fav! ๐ ๐ Butternut Squash Soup๐ (Makes 3.5 quarts) *inspired by www.paleopot.com
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Ingredients: ๐ 1 butternut squash, peeled & chopped ๐ 2 organic, Granny Smith Apples, peeled and chopped ๐ 3 organic carrots, peeled and chopped ๐ today I added, 1/2 sweet onion, chopped ๐ 1 can of full fat organic coconut milk ๐ 2 cups of low sodium organic chicken stock ๐ cinnamon (to taste) ๐ pumpkin spice (to taste)
๐ today I added, Bragg's 24 Herbs & Spices Seasoning (about 1 1/2 Tbsp.)
Directions: 1) Add 2 cups of chicken stock to crockpot 2) Add peeled and chopped butternut squash, apple, carrots, & onions and Bragg's seasoning. 3) Add 1 can of full fat organic coconut milk 4) Cook on low for 5-6 hours till everything in the crockpot is tender. 5) Take a large serving spoon and scoop into a Vitamix to blend and purรฉe. (Note: some food processors cannot handle heated foods. I only know that my Vitamix can handle hot & cold ingredients.) 6) Transfer to a large 3.5 quart size Pyrex bowl and dash on cinnamon and pumpkin spice to taste. Serve & Enjoy!