Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and cubed into 1-inch chunks
  • 1 large yellow onion, diced
  • 1 Granny Smith apple, peeled and chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 tsp dried sage
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil

Instructions:

  1. Lightly grease the inside of your slow cooker with 1 tbsp of olive oil. Add the 3 lbs of cubed butternut squash, diced yellow onion, chopped apple, minced garlic, and grated ginger. Sprinkle over the 1/2 tsp dried sage, 1/4 tsp nutmeg, 1 tsp salt, and 1/2 tsp pepper. Toss everything directly in the pot so the spices coat the vegetables.
  2. Pour in the 4 cups of vegetable broth until the vegetables are mostly submerged. Cover the pot with the lid and set it to High for 4 hours or Low for 7-8 hours. Avoid lifting the lid during this time; every time you peek, you lose about 15 minutes of heat. Cook until the squash is tender and easily smashed with a fork.
  3. Once the cook time is up, turn off the heat. If using an immersion blender, submerge it fully before turning it on to prevent splatters. Blend until the mixture is completely smooth and no lumps remain. If using a traditional blender, transfer in small batches, holding the lid down with a kitchen towel.
  4. Stir in the 13.5 oz of coconut milk, 1 tbsp of maple syrup, and 1 tsp of apple cider vinegar. This is where the magic happens — the vinegar cuts through the fat of the coconut milk and makes the squash flavor pop. Taste and add a pinch more salt if needed. The soup should look glossy and velvety.