Dairy-Free Butternut Squash Soup
 
Prep time
Cook time
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This dairy-free butternut squash soup is a warming and creamy full of lots of veggies and health-promoting, anti-inflammatory spices.
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Recipe type: soup
Ingredients
  • 1 medium to large butternut squash, peeled and cubed (about 6 cups)
  • 1 apple, cored and roughly diced
  • 2 stalks celery, chopped
  • 1 leek, green tops removed, sliced thin
  • 2 cloves garlic, minced
  • 1 tbsp turmeric
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 6 cups vegetable broth (or chicken broth)
  • 1 can full-fat coconut milk
Instructions
  1. Put chopped vegetables and fruit in a slow cooker, add seasonings and then pour in broth. Cook on high for 4 hours or low for 8 hours.
  2. Add coconut milk at the end after cooking is done and ready to blend.
  3. When done, turn off heat - it's time to blend. If you have an immersion blender you can blend the soup directly in the slow cooker pot. Or you can use a traditional blender* and work in batches to blend the soup to a creamy consistency.
  4. *If using a traditional blender, start by ladling some of the soup into the blender only to about the halfway point (be careful not to overfill). Place the lid and remove the blender cap. Then place a paper towel and then a kitchen towel over the lid to cover the hole (the paper towel will protect your towel from turmeric stains). This will let the steam out and prevent a dangerous hot soup blowout! When ready to blend, start at the lowest, slowest possible setting and gradually increase speed while maintaining control so the soup isn't splashing all the way up to the top.
  5. When blended, pour blended soup into whatever large bowl storage container you'll be using. Then start with the next batch, and so on until all of the soup is blended.If you want to keep it warm until later, return blended soup to slow cooker and set it to the keep warm setting.
  6. Store in fridge (will keep for 3-4 days) or in the freezer (up to 2-3 months).
Recipe by Megan Adams Brown at https://meganadamsbrown.com/recipes/dairy-free-butternut-squash-soup/