BUTTERNUT SQUASH SOUP
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Serves: 8
 
Ingredients
  • 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)
Instructions
  1. Toss all ingredients into a slow cooker (except the coconut milk and ACV).
  2. Slow cook on high 3-4 hours.
  3. Add the coconut milk and ACV.
  4. 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/