Directions: Place the squash, shallots and broth in the slow cooker. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted. Remove squash from skin and discard the peel. Stir in coconut milk and nutmeg. Blend in a blender or using an immersion blender.
Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours. Once vegetables are cooked and soft, puree the soup using an immersion blender.
Here's what you need: squash, medium yellow onion, garlic, olive oil, vegetable broth, ginger, cumin, coriander, paprika, cayenne pepper, sea salt, black pepper
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
This recipe for simple butternut squash soup is made in a slow cooker to produce a delicious, rich soup that's perfect with a loaf of crusty bread.
Hey hey it's Tiffany from Creme de la Crumb and I'm so excited to share one of my favorite Fall soups with you today! It's creamy, cheesy, delicious comfort food