Ingredients:
1 large butternut squash, peeled, de-seeded, and cubed (should be around 6 cups)
2 cups coconut milk (or 1 can, if you buy it)
1.25 cups chicken broth
2 apples, peeled, cored, cubed
1 carrot, peeled, chopped
1 Tbsp cinnamon
1 Tbsp nutmeg
1 tablespoon butter
1/3 cup onion, chopped
Instructions
Stovetop….
Steam the squash and apple until soft.
While your squash is steaming, saute the onion and garlic in butter until the onion is clear.
Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
Add the squash, apple and onion to the blender.
Blend until smooth, less than one minute. Serve immediately.
Or Slowcooker…
Throw all of the above ingredients in a slow cooker and leave on low setting for about 6 hours. Then blend. Of course, I used my Vitamix (all of the soup fit in the container in one round, blend on high for about 1 minute, until completely smooth). If you do not have a Vitamix, then yes, you may want to wait for the veggies and apples to cool before you throw it in a regular blender; or there’s always the option to use an immersion blender if you have one of those.