This recipe is the perfect way to warm up on a crisp fall day. It would also be a super tasty addition to any holiday meal!
*Disclaimer: 99% of the recipes I post are kid-tested & hubby approved...in all honesty the men in my family are not squash fans (silly boys!), so this recipe was only a hit with my daughter & I. So even though not everyone in the house wanted to eat it, I loved it so much that I ate it for lunch every day for a week & never got sick of it...in my book that makes it a must share recipe!
Ingredients:
-1 butternut squash, peeled & cubed
-2 cups vegetable stock
-2 cloves garlic, peeled & minced (or 1 Tbls. garlic powder)
-1 large carrot, peeled & diced
-1 green apple, diced
-1 white or yellow onion, diced
-1/2 tsp. sea salt
-1/2 tsp. black pepper
-1/4 tsp. ground cinnamon
-1/8 tsp. cayenne
-1/2 cup unsweetened almond milk
Directions:
1. Combine all ingredients EXCEPT almond milk in your crock pot. Stir to combine.
2. Cook on HIGH for approximately 3 hours or LOW for approximately 5 hours - until all vegetables are soft enough to mash with a fork.
3. Carefully ladle small batches into your blender (do not fill your blender more than half way!). Place a towel over the top of the blender lid & puree until smooth. Return pureed soup to the crock pot or place in another pot or bowl. Continue until all the soup has been pureed.
**You can also use an immersion blender to puree the soup right in the crock pot.
4. Stir in almond milk & combine well.
Serve soup as is or garnish with a sprinkle of paprika or a handful of chopped pecans for some added texture.
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