Butternut Squash Soup

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

  1. Chop your butternut squash, carrots, celery, onion, and garlic - throw into the slow cooker.

  2. Add your vegetable stock and spices to the mix - put slow cooker on high heat for 4 hours, stir frequently.

  3. 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. 

  4. I used garlic naan bread for dipping! Enjoy!