When you know you have a busy week ahead or just simply don’t feel like putting much effort into dinner, this recipe is for you! It literally takes less than 10 minutes to chop and throw everything into the slow-cooker and voila 6-8 hrs later, with zero effort on your part, fresh, hot and comforting soup is ready for you!
This recipe makes enough for a family for dinner with potential lunch leftovers, or for a single person to have lunch and/or dinner for the week.
1 onion, chopped
2-3 garlic cloves, minced
1 carrot, roughly chopped
1 apple, peeled & chopped
1 butternut squash, peeled & chopped
1 can coconut milk
2-3 cups water* or vegetable stock (I add water and powdered vegetable boullion)
1 tsp cinnamon
Salt & pepper to taste
1. Peel and chop vegetables and add all ingredients to slow-cooker. Cook for 6-8 hrs on low.
2. Puree with hand-held blender or transfer to blender and purée until velvety smooth!
*add enough water so that vegetables are just covered – varies depending on size of squash