Butternut Squash Soup

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Servings: 6

Prep Time: 00:20

Cook Time: 04:00

Main Ingredients

1 Large butternut squash (or two small), diced

2 granny smith apples, cored and diced

2 - 3 cups of broth (veggie or chicken)

1 onion, diced

2 Cloves garlic, minced

1 tbsp chili powder

3/4 cup maple syrup

14 oz coconut milk

crumbled maple bacon, to garnish


1Pop your butternut squash in the microwave for 60 seconds to soften the skin. Cut off the top and bottom of the squash, and then cut the squash in quarters. Carefully remove the skin, scoop out the seeds and discard, then dice the squash into small chunks.

2Dice apples and onion, and mince garlic.

3Add squash, apples, onion, garlic, chili powder and 2 cups of broth to crockpot. Cook on high 4 hours or low 8 hours.

4After cooking, use an immersion blender to puree soup, or transfer in small batches to a blender to combine.

5Stir in maple syrup and coconut milk. Add additional water or broth to adjust to desired consistency, if needed.

6Serve topped with bacon pieces.

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