Sunday, January 21, 2018

Apple Cider Butternut Squash Soup



Delicious tasting.

Apple Cider Butternut Squash Soup 

This butternut squash soup tastes fabulous and is easy to make. The recipe, which I have changed just a bit, comes from Martha Drummond’s (2014) Paleo Slow Cooker Cookbook.   I have made several recipes from this cookbook with great success.


Ingredients: 

2 cups of apple cider, no sugar added
2 teaspoons ground cinnamon
1 14 ounce can of coconut milk
1 carrot, washed, peeled and finely chopped
1 butternut squash, cut into cubes ( I bought already cut up squash and it saved a lot of time)
1 teaspoon of nutmeg
2 gala apples, washed, cored, peeled and diced

Directions
  1. Place the apple cider, coconut milk, carrot, squash, cinnamon, nutmeg and diced apples in your slow cooker.
  2. Cover and cook on low for 6 hours on low.
  3. After cooking, process the soup in a blender until it is smooth.

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