Butternut Squash Soup

I froze some homemade Butternut Squash Soup from the last batch I made. Thawed it & reheated in a pot. Perfect to go with Cauliflower Grilled Cheese & Beet Salad ❤ 🔅Butternut Squash Soup recipe🔅 (Makes 3.5 quarts) Ingredients: 🔅1 butternut squash, peeled & chopped 🔅1 organic Granny Smith Apple, peeled and chopped... 🔅3 organic carrots, peeled and chopped 🔅1 can of full fat organic coconut milk 🔅2 cups of low sodium organic chicken stock (today I just used 2 cups of filtered water) 🔅cinnamon (to taste) 🔅pumpkin spice (to taste) 🔅today I added M&B Spices Organic Granulated Garlic With Parsley & Bragg's 24 Herbs & Spices Seasoning (about 1 1-2 Tbsp. each) Inspired from www.paleopot.com Directions: 1) Add 2 cups of chicken stock to crockpot (or just use 2 cups of filtered water) 2) Add peeled and chopped butternut squash, apple, and carrots 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 purée. (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!