Butternut Squash Soup

Ingredients:

• 4 cups Butternut Squash approx. 1 large butternut squash
• 1 medium chopped white onion
• 1 large cored, peeled and chopped granny smith apple or 2 small
• 1 cup chopped carrots
• 6 cloves garlic
• 3 tsp sea salt to taste
• 1 tsp freshly ground black pepper to taste
• 3 tsp cinnamon
• 1 tsp nutmeg
• 1 sprig fresh thyme
• 4 cups vegetable broth
• 2 13.5 oz cans of full-fat coconut milk

Instructions:

1. Peel and chop the butternut squash, apples, garlic, carrots and onions. Everything should be about 1-inch pieces.
2. In the slow cooker and butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth and the sprig of thyme.
3. Cover and set to for 4 hours on high.
4. With an immersion blender, blend until smooth. If you don't have an immersion blender. You carefully pour into a regular blender.
5. Fill blender half way. Place a towel over the top of the blender. Start the blender on the lowest speed and gradually increase the speed.
6. Add the coocnut milk to the soup and stir.

Recipe by: @fooddolls