Butternut Squash Soup

serves 8     multiply recipehalfone and a halfdoubletriplequadruplequintuple     5 butternut squash     7 butternut squash     9 butternut squash

• Ingredients
• 1 yellow onion
• vegetable oil
• 2 butternut squash
• 2 apples
• vegetable broth
• salt
• pepper
• nutmeg
• coconut milk, unsweetened
• Recipe
• This recipe works great with a package of pre-cut squash and a can of coconut milk - whole units keep it easy.
• In a frying pan, cook until softened and fragrant:
• 1 yellow onion, chopped
• 1 tbsp vegetable oil (14g)
• Add the onions to the crockpot, spreading up the sides to distribute the oil.
• Add to the crockpot:
• 2 butternut squash, cut into 3/4 inch cubes
• 2 apples, cubed
• 4 cups vegetable broth
• ¹/₂ tsp salt
• ¹/₂ tsp pepper
• ¹/₄ tsp nutmeg
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Then add:
• 1 cup coconut milk, unsweetened
• Puree the soup with an immersion blender and serve hot.
• Tips: If you are short on squash, you can fill it out with another apple. Whole milk or cream will substitute nicely for the coconut milk. If you like it spicier, replace the black pepper with cayenne pepper. It's soup - you can't screw it up!