The most easy-peasy creamy-dreamy, yummy-tummy soup of all! It’s especially easy if you use the pre-cleaned and diced box of butternut squash available in most large markets. Without a lot of ingredients, and just a bit of measuring, throw it all into a crock pot and this blissful bowl can be yours! It’s a must on cool autumn nights!
16 oz. butternut squash, seeds and skin removed, diced
15 oz. of pumpkin puree
2 medium sized apples, cored and diced
1 small onion, peeled and diced
2 TBSP of butter
2 cups of vegetable broth
½ TSP of curry powder
1 TSP of cinnamon
2 TSP of salt
½ TSP of black pepper
1 cup of light coconut milk
2-3 TBSP of honey
1 TBSP of pumpkin seeds (for garnish, optional)
Place the squash, pumpkin puree, apples, onions, butter, broth, curry powder, cinnamon, salt, and pepper in the slow cooker. Cook on low for 8 hours or on high for 4 hours, until squash is soft and cooked through. Stir in coconut milk and honey. Blend in a blender, food processor, or with an immersion blender. Serve right away or refrigerate overnight, letting the ingredients meld and the flavors deepen.