It seems there just aren’t enough hours in the day as Christmas draws nearer, but with a little meal planning and a slow cooker, I’ve found that I can knock out at least three dinners a week at home with ease. My husband and our son are major soup fans which has rubbed off on our daughter and me over the years as well. Since it’s technically still squash season, I snagged a few butternut squash the other day and whipped up this delicious soup with very few steps. Yes, it takes 6-8 hours, but again, if you plan ahead, you can start it first thing in the morning before the day gets too chaotic. Pardon the photos though. The sun went down before I got it all prepared so the colors may make you think it’s less than appetizing, but trust me on this, it’s a good one!
2 cups vegetable stock
4 cloves garlic, peeled and minced (if cloves are large, just use 3. don’t get me wrong. I love garlic, but it overpowers the soup quick if you use too much)
1 carrot, peeled and chopped
1 Granny Smith apple chopped
1 medium butternut squash, peeled, seeded, & chopped
1 white onion, chopped
1 sprig fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
pinch of ground cinnamon and nutmeg
1/2 cup canned (unsweetened) coconut milk
garnishes: extra coconut milk and smoked paprika
This recipe is so simple. Ready? Simply toss everything, except the coconut milk, into your slow cooker. Toss to combine and cook on low for 6-8 hours. Now, remove the sage and add in the milk. Use an immersion blender to puree the soup until smooth. Add more salt & pepper if needed. Ladle into bowls, top with just a swirl of additional milk and a pinch of paprika. That’s it- Enjoy!