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.