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.
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
- Roast the butternut squash in oven at 425 F for about minutes.
- Place the apple cider, coconut milk, carrot, squash, cinnamon, nutmeg and diced apples in your slow cooker.
- Cover and cook on low for 6 hours on low.
- After cooking, process the soup in a blender until it is smooth.