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
Add vegetable stock, garlic, celery, apple, butternut squash, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.
Toss to combine. Top with bay leaf
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.
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/