Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, sliced
  • 1 medium Granny Smith apple, peeled and diced
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp maple syrup

Instructions:

  1. Place the cubed butternut squash, diced onion, minced garlic, sliced carrots, and diced apple directly into the slow cooker.
  2. Pour in the vegetable broth and stir in the salt, pepper, and nutmeg.
  3. Secure the lid and set the crockpot to Low for 7–8 hours or High for 4 hours until the squash is fork-tender.
  4. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, silky consistency.
  5. Stir in the coconut milk and maple syrup, then pulse one final time to emulsify the fats.