I have been seeing so many yummy looking creamy, warm Fall soup recipes this year. Who doesn’t love a hot bowl of soup, especially when the temps drop and the leaves are changing. This Delicious Creamy Vegan Butternut Squash Soup is just perfect!
Unfortunately, all of the recipes I was stumbling upon had some form of dairy in them. You guys know that we have some food intolerances and we avoid dairy, soy, and egg… That list used to include gluten, corn, nuts, avocado, and mango as well!
So….. In need of a yummy fall soup that was allergy friendly, this recipe came together. Since I am a busy mom, I made this super easy!
Ingredients:
1 diced medium onion (I like sweet onions)
1/2 pound bag of baby carrots or carrot slices
1 pound bag of frozen cubed butternut squash
1 small peeled and cut apple
3.5 cups of organic vegetable broth
1/2 tsp dried sage
1 tsp salt
1 tsp pepper
1 can of coconut milk
Directions:
1. Pour the broth in you slowcooker and then add the onion, carrots, squash, and apple. Cook on low for 6-8 hours or high for 4 hours. Basically until everything is soft.
2. Carefully pour into a blender and blend until smooth. I used my Vitamix (one of the best things ever.) You can use any blender or an immersion blender. Once smooth, pour back into the slow cooker.
3. Season with salt and pepper and add the can of coconut milk. Stir. Its now ready or you can let it cook on low a bit longer.Let me know what you think! I did feel like playing around and adding some different spices next time, but this is a great start.
