Butternut Squash Soup
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
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Chop your butternut squash, carrots, celery, onion, and garlic - throw into the slow cooker.
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Add your vegetable stock and spices to the mix - put slow cooker on high heat for 4 hours, stir frequently.
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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.
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I used garlic naan bread for dipping! Enjoy!