Looking for an easy, delicious recipe this fall? This soup is gluten free, vegan, and paleo friendly.
- 1 Butternut squash, medium
- 1 Carrot
- 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!