This Butternut Squash, Apple & Ginger Soup is so creamy and delicious! It's super easy to make, gluten and dairy-free, AND as it cooks in your slow cooker it'll fill your home with the best aroma. I use homemade vegetable stock in this soup, but the original recipe calls for chicken stock. So you have options with what to use. If you love butternut squash soup, this is a must try!

 

Ingredients:

 

1 large butternut squash, peeled and cubed

1 yellow onion, chopped in small chunks

2 Granny Smith apples, peeled and cubed

3 cups vegetable stock

1 Tbsp each curry powder and ground ginger

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp Himalayan Pink Sea Salt

1 - 398mL can coconut milk

 

Directions:

 

Place everything except the coconut milk in a 6-quart slow cooker and mix together.

Cook on low for 6 hours or until butternut squash is soft.

Use an immersion blender to until smooth (or blend in batches in a blender) .

Add the coconut milk and blend again.

Enjoy!

 

Store soup in airtight container in the fridge for up to 5 days.

 

TIP: I've also added leftover cooked potatoes (cut into small pieces) to this soup right before serving. Delish!  

 

What's your favorite soup on a cold day? Leave a comment below and let me know ~ I'd love to hear from you!

 

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Click here for original recipe

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