Paleo Slow Cooker Butternut Squash Soup
Prep time: 20 mins Cook time: 6-8 hours Servings: 4-6
Ingredients:
- 6 cups chopped butternut squash (About 1 large, 3 pound squash, peeled and chopped)
- 2 medium apples, peeled, cored and chopped (I used granny smith)
- 1 small white onion, chopped
- 1 clove of garlic, chopped
- 2 cups chicken stock
- 1/2 tsp. dried sage
- 1 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 cup almond milk
TOPPING
- 6 slices bacon, cooked and crumbled
- Dried parsley or chopped chives (optional)
Directions:
1. Place squash, apples, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the almond milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches).
3. Add additional sea salt and ground black pepper to taste. Serve with chopped bacon and dried parsley as a topping. Enjoy
paleocupboard.com/butternut-squash-soup.html
Prep time: 20 mins Cook time: 6-8 hours Servings: 4-6
Ingredients:
- 6 cups chopped butternut squash (About 1 large, 3 pound squash, peeled and chopped)
- 2 medium apples, peeled, cored and chopped (I used granny smith)
- 1 small white onion, chopped
- 1 clove of garlic, chopped
- 2 cups chicken stock
- 1/2 tsp. dried sage
- 1 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 cup almond milk
TOPPING
- 6 slices bacon, cooked and crumbled
- Dried parsley or chopped chives (optional)
Directions:
1. Place squash, apples, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the almond milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches).
3. Add additional sea salt and ground black pepper to taste. Serve with chopped bacon and dried parsley as a topping. Enjoy
paleocupboard.com/butternut-squash-soup.html