Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 medium Granny Smith apple, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp olive oil
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lemon juice

Instructions:

  1. Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, which takes about 5 minutes. Note: Don't brown them too deeply; just soften them.
  2. Add the garlic. Stir in the minced garlic and cook for 30 seconds until it smells fragrant.
  3. Prep the pot. Transfer the sautéed onion and garlic mixture to the bottom of your slow cooker.
  4. Layer the vegetables. Add the cubed butternut squash, sliced carrots, diced apple, thyme, salt, pepper, and broth to the slow cooker.
  5. Combine. Stir the ingredients gently to make sure the squash is mostly submerged in the broth.
  6. Slow cook. Cover and cook on High for 4 hours or Low for 8 hours until the squash is fork tender and collapses easily.
  7. Set to warm. Switch the slow cooker to the 'Warm' setting to prevent over boiling while you blend.
  8. Puree the base. Use an immersion blender directly in the pot. Blend until the mixture is completely smooth.
  9. Add the cream. Stir in the coconut milk and lemon juice.
  10. Final blend. Blend one last time until the soup looks glossy and golden orange.