Butternut Squash soup!

This recipe was very easy to make! After you have the ingredients chopped, throw them in your crockpot for 6-8 hours on low and let them cook. After they’re cooked, I put them all in a blender and blended until they were smooth and creamy. Here is what you need:

1.5 lbs of butternut squash diced ( I bought mine pre cut so this just happened to be what it weighed)

4 oz of carrots chopped

4 oz of onion chopped

3 oz of apple ( I picked one off the neighbors tree)

2 cups of organic broth ( I used chicken because it was what I had on hand)

1/2 cup of organic coconut milk**This gets added at the end before you blend.

Seasonings for taste, I eyeballed these: Salt, pepper, cayenne, pumpkin spice. Be careful with the cayenne! I just threw a couple of dash’s in the crockpot before cooking and my soup came out zesty, next time I’ll use less.

Put everything in the crockpot except the coconut milk. Cook on low for 6-8 hours or until everything is tender. I then very carefully put all ingredients into my Ninja blender( be careful, hot crockpot ingredients are no joke) and added the coconut milk. Blend until creamy and smooth.

I always eyeball my seasonings. You can play around with whatever seasonings you like, the other ingredients are just a great base for the soup.


Macros per oz:

.5 fat

2.7 carbs

.7 protein

So, if you had an 8 oz bowl, that would look like:

21.3 carbs

4.4 fat

5.3 protein