Slow Cooker Butternut Squash Soup
| Prep Time |
| 20minutes |
| Cook Time |
| 4 hours |
|
|
Ingredients
- 1 butternut squashpeeled and cubed
- 4 carrotsmedium size, peeled and cut into thirds
- 1 granny smith applelarge size, peeled, cored, cut into quarters
- 1/2 yellow onionpeeled, quartered
- 1 yellow potatopeeled, cubed
- 1box vegetable stockaprox 900ml
- 1tsp cumin
- 1tsp tumeric
- 1tsp ginger
- 1tsp saltto taste
- 1/2tsp pepperto taste
- 1/4cup evaporated milkor milk, cream, coconut milk, etc
Instructions
- Place all peeled and chopped vegetables in slow cooker
- Pour vegetable stock over vegetables
- Add spices/seasonings on top
- Cover and cook on HIGH 3-4 hours or LOW 6 hours
- When vegetables are fork tender, use immersion blender to puree vegetables in the slow cooker.
- Add cream or milk and blend well until your desired creaminess.
- Replace lid and turn slow cooker to KEEP WARM until ready to serve
Recipe Notes
Left overs will freeze wonderfully in individual serving sizes perfect for work or school. YUM!