Crockpot Butternut Squash Soup with Coconut Milk

subheading: For the Crockpot Butternut Squash Soup:

1 tablespoon extra-virgin olive oil

1 medium yellow onion chopped into ¼- to ½-inch dice (about 1 ½ cups total)

2 medium butternut squash about 6 pounds total

2 medium apples cored and roughly diced, no need to peel (I like using a mix of sweet apples, such as McIntosh or Golden Delicious, and tart, such as Granny Smith or Cortland)

2 cups low-sodium vegetable broth or low-sodium chicken broth

1 teaspoon kosher salt

½ teaspoon ground nutmeg

¼ teaspoon black pepper use white for a slightly milder taste and if, for presentation purposes, you don’t want the black specks in the soup)

¼ teaspoon cayenne pepper

¾ cup light coconut milk (may use up to 1 ½ cups from one 14-ounce can)

subheading: For topping (optional):

Toasted pumpkin seeds

Chopped fresh sage

Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)

Directions at wellplated.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer