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Ingredients
0 servings
3 cupsvegetable stock
2cloves garlic
minced
1apple
medium, cored and quartered
1butternut squash
medium, peeled, seeded and chopped
1red onion
or yellow, diced
2 inchfresh ginger
nob, peeled and sliced
1bay leaf
1 tspground cinnamon
¼ tspcayenne pepper
sea salt
to taste
pepper
to your taste
1 x 15 ozcan coconut milk
fresh thyme
to garnish
Instructions
Step 1
Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker.
Step 2
Toss gently to combine ingredients well.
Step 3
Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours.
Step 4
Remove and discard the bayleaf then stir in the coconut milk.
Step 5
Blend the soup until smooth (I love to use my immersion blender for this.)
Step 6
Garnish with fresh thyme and serve warm. Enjoy!
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