Looking for an easy, delicious recipe this fall? This soup is gluten free, vegan, and paleo friendly.
1 Butternut squash, medium
2 cloves Garlic
1 Granny smith apple
1 sprig Sage, fresh
1 White onion
1/2 cup Coconut milk, canned unsweetened
2 cups Vegetable stock
Baking & Spices
1/4 tsp Black pepper, freshly-ground
1/8 tsp Cayenne
1 pinch Cinnamon and nutmeg, ground
1/2 tsp Salt
Throw all the ingredients in the crockpot on High for 3 hours, or low for 6. Once this is done, throw everything into a blender or food processor to turn into a nice soupy texture. Add more coconut milk if desired and ENJOY!