Crockpot Butternut Squash Soup
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
A healthier take on a creamy weeknight favorite!
Ingredients
  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 2 stalks celery, washed and diced small
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled and diced (remove seeds)
  • 1 bay leaf
  • 1 white onion, diced
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon freshly-ground black pepper, or more to taste
  • ⅛ teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • ½ cup canned light coconut milk
  • ½ cup Greek yogurt, plain/nonfat
Instructions
  1. Add vegetable stock, garlic, celery, apple, butternut squash, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.
  2. Toss to combine. Top with bay leaf
  3. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk and Greek yogurt.
  4. Remover from heat and transfer in small batches to blender. Be careful soup is HOT
Recipe by Veggie Lisa at https://www.veggielisa.com/2017/01/22/crockpot-butternut-squash-soup/