Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 Granny Smith apple, peeled and cubed
  • 4 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cinnamon
  • 1 tbsp fresh sage, minced
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place the cubed butternut squash, diced onion, smashed garlic, and cubed apple into the basin of a 6-quart slow cooker.
  2. Sprinkle the sea salt, black pepper, nutmeg, cinnamon, and minced sage evenly over the produce base.
  3. Pour the vegetable broth over the ingredients until they are mostly submerged.
  4. Cover and cook on LOW for 6 hours until the squash is fork-tender.
  5. Once cooked, use an immersion blender to blend the soup directly in the slow cooker until completely smooth. Alternatively, transfer to a high-speed blender in batches.
  6. Stir in the full-fat coconut milk and apple cider vinegar. Stir well to emulsify and serve warm.