1 butternut squash, peeled and chopped
1 medium green apple, peeled and chopped
1 medium yellow onion, peeled and chopped
10 oz. bag of shredded carrots
2 cups chicken stock
1 can reduced-fat coconut milk
2 tablespoons minced garlic
1 tablespoon fresh or dried sage
Salt, pepper & crushed red pepper to taste
Start by chopping and peeling your butternut squash (I buy mine pre-cut because honestly, who has the time?!), apple and onion. Once cut, add all three to your crockpot. Then add in your 10 oz. bag of shredded carrots.
Next, pour in 2 cups of chicken stock, 2 tablespoons of minced garlic and tablespoon of fresh or dried sage. Add salt, pepper, and crushed red pepper to taste.
Turn on your crockpot and cook on low for 3-4 hours or on high for 1-2 hours. Set your timer and go watch some Netflix.
Once you hear the alarm, it’s blending time! Everything should be nice and soft at this point. Take your immersion blender and blend everything together for a smooth consistency. If you don’t have an immersion blender (buy one, they’re awesome), simply our ingredients into a blender and pulse until smooth.
Once at your desired consistency, add in the coconut milk for some creaminess. Stir, and some more salt and pep if needed and then you’re READY TO EAT!!! Feel free to top with anything you want: pumpkin seeds, sour cream, croutons – make it your own!
If you make this please let me know how you like! Let me know more recipes you’d like to see 🙂