Recipe

πŸ‚ Is It Even Fall Without Butternut Soup

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πŸ‚ Is it even fall without butternut soup?

Easy, no-cream-of-something crockpot dinner πŸ‘‡

Use coconut milk and leave out the cheese for an easy vegan soup. πŸ˜‹

CROCKPOT BUTTERNUT SQUASH SOUP
Ingredients:
β€’ 1 butternut squash (about 10 inches in length)
β€’ 2 apples (I used gala)
β€’ 1/2 yellow onion
β€’ 1 T minced garlic
β€’ 1 t ginger paste
β€’ 2 T butter or oil
β€’ 1 bay leaf
β€’ 1/4 t cayenne
β€’ 2 t thyme
β€’ 2 t black pepper
β€’ 2 t salt
β€’ 1 t cinnamon
β€’ 4 c vegetable broth
β€’ 1 c shredded sharp cheddar cheese
β€’ 1 c whole milk
β€’ pomegrante arils
β€’ Candied pecans or pepitas

Instructions:
β€’ Peel the butternut squash and chop it into large pieces (about 2 – 3 inches)
β€’ Chop the apples and half onion as well
β€’ Pour the melted butter or oil into the crockpot and spread the onions then apples and Bay leaf on the bottom. Top with the butternut squash
β€’ Spread the garlic and ginger paste over the top and evenly sprinkle all the spices and salt.
β€’ Cover and cook on low for about 3 hours or until the onions and apples are a little browned.
β€’ Add the vegetable broth and cook for another 2 hours or until the apples and squash are soft.
β€’ Blend the soup until smooth. It’s easiest with an immersion blender.
β€’ Sprinkle the cheese in and stir until it is melted and mixed in.
β€’ Stir in the milk.
β€’ Serve and top with candied pecans and pomegranate arils.
β€’ ✌

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