Sunday, December 4, 2016

Butternut Squash Soup



hi hi hi! I have such a delicious recipe for you this week.

Did you know I do all of my cooking for the week on Sundays? Well now you do. Don't be fooled, it's not because I'm organized and well put together, quite the opposite actually. 
My daily tasks are often chaotic and messy and there's absolutely no constant, except for my meals. I find peace knowing that come breakfast, lunch, dinner etc. I don't have to slave over something fancy like kraft mac and cheese. 


I prepped this soup on Sunday for the past two weeks and I'm still not sick of it. It's made in the slow cooker, aka love of my life, and I'm seriously obsessed. I firmly believe this soup is to thank for finishing all of my Christmas shopping well before 8 p.m. on Christmas eve for the first time ever. 

And it's healthy *gasps*! I know thus far I have posted recipes that are strictly buttery, sugary, and down right sinful, and to be honest those are my definitely my fav. That will never change.  No doubt about it. And i'm not even posting this recipe as an "o.m.g. let's diet, go gluten free, exercise, blah blah blah"..it's just really tasty and it happens to be good for you. 


Let's be clear, even if it was filled with terrible ingredients i would still drink this with a straw.  


Ingredients:
1 butternut squashed-peeled, seeded, and diced
1 granny smith apple, cored and diced. 
1 onion (white or yellow) diced into chunk
2 cups vegetable stock
2 carrots, peeled and diced 
1/2-3/4 cup of whole coconut milk
1 tsp salt (+ more for tasting)
2 tsp pepper
1 tsp cayenne pepper (add more or less, depending on your favorite level of spicy)
pinch of nutmeg and cinnamon 

Directions: 
Place everything except for the coconut milk into your slow cooker and place it on high for 3-4 hours (or on low for 8-10 hours), until the squash is tender and cooked through. Pour the coconut milk into the slow cooker and mix until everything is creamy. Transfer the mixture to a blender or food processor in two batches and pulse to your desired constancy. An immersion blender will work here as well.
Serve with extra coconut milk on top, because you deserve it.


Enjoy! 

2 comments:

  1. LOVE this! I totally think that butternut squash soup is one of the holiday's best and most underappreciated dishes, so I am SO glad you've brought it to life here! Looks amazing!

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    Replies
    1. YES!I couldn't agree more, Karly. Thanks so much for the kind words, hope you give it a try!

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