Butternut Squash Soup Print Butternut Squash Soup Author The Peachy Prodigy Ingredients 1 large organic butternut squash 2 organic peeled carrots 3 stalks celery 1 large onion 5 cloves garlic 1 sprig sage 1 sprig rosemary 1/4 tsp cayenne 1/4 tsp cinnamon 1/4 tsp nutmeg dash red pepper flakes salt&pepper to taste 2 1/2 cup organic vegetable stock 1/2 cup canned coconut milk Instructions Chop your butternut squash, carrots, celery, onion, and garlic - throw into the slow cooker. Add your vegetable stock and spices to the mix - put slow cooker on high heat for 4 hours, stir frequently. After 4 hours your veggies will be nice and soft - mash them up a bit then throw into the food processor and blend until smooth. I used garlic naan bread for dipping! Enjoy!