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Challenge: Fall Harvest

Crockpot Butternut Squash Soup

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A little sweet, a little tart, the perfect soup to warm you on chilly days. The bright colors of this soup might even result in less eye rolling from kids who don't like to eat veggies. It freezes well for lunch later.

Crockpot Butternut Squash Soup


  • 1 medium butternut squash, peeled and chopped
  • 2 medium apples, peeled, cored and chopped
  • 2 medium carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove of garlic, chopped
  • 2 cups organic vegetable broth
  • ½ tsp. dried sage
  • 1 ½ tsp. dried thyme
  • ½ tsp. sea salt
  • ½ tsp. ground black pepper
  • 1 can full fat coconut milk


  1. Place all ingredients except coconut milk in the crock pot
  2. Cook on low for 6-8 hours
  3. Add the coconut milk and stir to combine
  4. Transfer the soup to a blender and blend until smooth. You can also use an immersion blender to blend the soup in the crock pot
  5. If you desire a thinner consistency, add water or additional broth
  6. Top with dried parsley or basil. Fresh chives are also good.

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