BUTTERNUT SQUASH SOUP
Author: Kris King
Prep time:
Cook time:
Total time:
Serves: 8
- 1 medium yellow onion, cut into 2-inch pieces
- 3 garlic cloves, peeled and smashed
- 2 pounds butternut squash, cubed
- ½ pound sweet potatoes, scrubbed and cut into 2-inch pieces
- 1 pound apples, cored and cut into 2-inch pieces (like one good sized red apples)
- 1 celery stalk, cut in about 1 - 1.5 inch pieces
- 2-3 teaspoons sea salt (to taste)
- 1 teaspoon turmeric
- 32-oz chicken broth (vegan option: substitute vegetable broth)
- 1 tablespoon apple cider vinegar
- 1 cup coconut milk (from a can)
- Toss all ingredients into a slow cooker (except the coconut milk and ACV).
- Slow cook on high 3-4 hours.
- Add the coconut milk and ACV.
- Blend (I normally use an immersion blender), add seasoning as desired, and enjoy!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/butternut-apple-slow-cooker-soup/
3.5.3251