Ingredients:

  • 4 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 medium Granny Smith apple, peeled and chopped
  • 4 cups vegetable broth, low sodium
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Grease the inside of your slow cooker with olive oil to prevent sticking.
  2. Add the cubed butternut squash, diced onion, minced garlic, carrots, and chopped apple to the slow cooker.
  3. Pour in the vegetable broth and stir in the cinnamon, nutmeg, salt, pepper, and maple syrup, ensuring the vegetables are mostly submerged.
  4. Cover with the lid and cook on High for 4 hours or Low for 7-8 hours, until vegetables are tender and collapse effortlessly when pressed with a fork.
  5. Stir in the full-fat coconut milk.
  6. Use an immersion blender directly in the pot to puree the mixture on high until the texture is completely smooth.