autumn recipes // butternut squash slow cooker soup.

curious how your tastebuds would feel about a spicy, creamy butternut squash soup with pumpkin? probably not too bad. it’s november- (wait, what?) + what could be better than warm soup? so break out the crock pot + make a big batch of this delicious soup. if you try it- let me know! leave a comment, comment on insta, spread the love.


butternut squash is full of potassium, vitamin A, + fiber to just name a few benefits. all sound good to me. plus the soup has a creamy taste due to the coconut milk. the granny smith apple thrown in? may sound random, but the tangy flavor of the fruit paired perfectly.
best part- after the dicing + chopping, just throw the ingredients in and let the slow cooker work its magic. you’ll have hours on your hands (warning: therefore, don’t start making this when you’re already hungry) to keep kalein’it in life while the nutritious soup cooks.

//what you’ll need//

2 cups vegetable stock

2 cloves minced garlic

1 carrot diced

1 apple (preferably granny smith) diced

1 medium butternut squash peeled and diced

3/4 cup of pumpkin puree

3 sprigs of fresh thyme

1 white onion chopped

1 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1/8 teaspoon cayenne

pinch of ground cinnamon and nutmeg

1/2 cup canned coconut milk

(optional garnishes: extra coconut milk, fresh thyme and cayenne)

// here’s how //

add vegetable stock, garlic, carrot, apple, butternut squash, thyme, onion, pumpkin puree, salt, pepper, cayenne, cinnamon+ nutmeg to crock pot. stir to combine all ingredients.

cook for 3-4 hours on high, until the squash is completely tender and mashes easily with a fork, then stir in coconut milk.

transfer soup to a blender (could be 2 batches) + puree until smooth.

garnish with coconut milk, thyme + cayenne,

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1 Comment

  1. April 5, 2017 / 8:43 am

    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

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