Fall has officially arrived - trees are vibrant colours, leaves are quickly falling, and the temperature is dropping. In fact, we woke up this morning to snow (cue the Christmas music)! My husband recently harvested squash and carrots from our garden so I wanted to find an easy recipe that incorporated both items. I found this crock pot recipe on Pinterest and adapted to suit what I had on hand. I hope you like it. Nothing is better than pressing "power" when you walk out the door to work and arriving home to dinner ready to go. This soup is a perfect match for this perfect fall weather. Paired with a glass of merlot would be even better ;) Enjoy this fall weather folks.
Ingredients
1 med/large buttercup squash, peeled, seeded & cubed (acorn or butternut would do too)
1 onion, peeled & cubed
1 tart apple, cored & cubed
2 carots, peeled and diced
2 cups stock (chicken or veggie will do)
2 cloves garlic, minced
1/4 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup coconut milk (added at the end!)
Method
Toss everything but the coconut milk into the crock pot and give a little stir. Cook on low for 6-8 hours (or high for 4 hours). Once cooked add coconut milk and blend all ingredients together. Done!So friggin' easy.
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