Back to back soup recipes because the boyfriend had some dental work done and that’s all he could eat! I didn’t mind at all, I love soup!
-2 Cups vegetable broth (plus 2 Cups water if you want your soup thinner)
-2 cloves garlic, peeled and minced
-Carrots, peeled and diced
-1 granny smith apple, cored and diced
-1 medium (uncooked) butternut squash, peeled – seeded – and diced —> aka kill me because this task is so annoying and tedious. Whenever my grocery store has it all peeled and ready to eat, I buy it
-1 teaspoon sage
-1 white onion, diced
-Salt and pepper to taste
-1/4 teaspoon cayenne pepper
-Pinch of ground cinnamon and nutmeg
-1/2 Cup coconut milk
-Add vegetable broth, (water optional), garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne pepper, cinnamon, and nutmeg to pot. Toss to combine
-If using a slow cooker cook on low 6 – 8 hours, or high 3 – 4 hours. OR if you’re impatient like me, bring soup to a boil, then reduce heat and simmer (covered) for about 10 – 20 minutes or until squash is completely tender and mashes easily with a fork. Stir in coconut milk
-Use and immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches into your food processor and puree until smooth, being very careful when working with hot liquid. Taste and season with additional salt, pepper, and cayenne pepper if needed
*I loved this recipe and will definitely make it again, but I hope to purchase an immersion blender before that because it was not easy to transfer the soup to my food processor!