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Butternut Squash Carrot Soup
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Description
Slow cooker butternut squash carrot soup is everything in a seasonal soup that you’ll come back to again and again this fall!
Ingredients
- 1 whole Butternut Squash, Diced
- 7 whole Large Carrots
- 1 whole Small Onion, Diced
- 2 cups Vegetable Broth
- ½ teaspoons Paprika
- ½ teaspoons Cinnamon
- Salt And Pepper, to taste
- 1 cup Coconut Milk
Preparation
Add squash, carrots, onion, vegetable broth and spices to slow cooker. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Once the veggies have cooked and are tender, stir in coconut milk. Either blend the soup in a blender or use an immersion blender to blend the soup until smooth.
Add favorite toppings and serve!
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