Ingredients:

• 1 medium Butternut squash

• 2 cups Vegetable stock

• 1 large Onion, diced

• 1 Carrot, peeled and chopped

• 4 cloves Garlic, minced

• 1 Granny smith apple, peeled, cored and chopped

• ½ tsp. Sage

• ½ tsp. Salt

• ¼ tsp. Black pepper

• Pinch of each: Cayenne pepper, cinnamon and nutmeg

• 1x400mL can Aroy D coconut milk (or cream)

 

Slow cooker directions:

1. Preheat oven to 400F.

2. Slice both ends off the butternut squash and then slice in half lengthwise. Place on a buttered baking sheet face down and bake for 40 minutes or until easily pierced with fork.  

3. Once the butternut squash is cooked, scrape out the insides into a slow cooker along with the remaining ingredients, except the coconut milk. Cook on high for 3-4 hours or low for 6-8 hours.

4. Add the coconut milk then use an immersion blender to puree the soup until smooth. Taste and season with anything else such as salt, pepper, cayenne pepper…etc.

5. Enjoy :)

 

Stovetop directions:

1. Preheat oven to 400F.

2. Slice both ends off the butternut squash and then slice in half lengthwise. Place on a buttered baking sheet face down and bake for 40 minutes or until easily pierced with fork.  Once cooked, scrape out the insides into a bowl and side aside.

3. Heat some olive oil in a large pot on medium heat and fry the onion and carrot for ~3 minutes or until the onion becomes slightly translucent. Add the garlic to the pot and fry for another 1 minute or until the garlic becomes fragrant.

4. Add the roasted butternut squash to the pot along with the remaining ingredients. Bring to a light boil, cover then reduce heat to low and simmer for 15-20 minutes.

5. Use an immersion blender to puree the soup until smooth. Taste and season with anything else such as salt, pepper, cayenne pepper…etc.

6. Enjoy :)