Ingredients:

  • 1 lb (450g) butternut squash, peeled and cubed
  • 2 medium (120g) carrots, sliced into rounds
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 medium (150g) Granny Smith apple, peeled and diced
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (5g) kosher salt
  • ½ tsp (1g) black pepper
  • ¼ tsp (0.5g) ground nutmeg
  • ¼ tsp (0.5g) ground cinnamon
  • ⅛ tsp (0.2g) cayenne pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk

Instructions:

  1. Peel and cube the butternut squash into 1-inch pieces. Dice the onion and apple. Place all vegetables, minced garlic, and dry spices into the slow cooker insert.
  2. Pour the vegetable broth over the mixture until the vegetables are just covered. Secure the lid and set to LOW for 6 hours or HIGH for 3 hours, until squash is fork-tender.
  3. Turn the slow cooker to off. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  4. Stir in the coconut milk and pulse once more with the immersion blender until glossy.